Ultrasound-assisted immersion freezing accelerates the freezing process and improves the quality of common carp (Cyprinus carpio) at different power levels (Englisch)
- Neue Suche nach: Sun, Qinxiu
- Neue Suche nach: Zhao, Xinxin
- Neue Suche nach: Zhang, Chao
- Neue Suche nach: Xia, Xiufang
- Neue Suche nach: Sun, Fangda
- Neue Suche nach: Kong, Baohua
- Weitere Informationen zu Kong, Baohua:
- https://orcid.org/0000-0002-6417-6836
- Neue Suche nach: Sun, Qinxiu
- Neue Suche nach: Zhao, Xinxin
- Neue Suche nach: Zhang, Chao
- Neue Suche nach: Xia, Xiufang
- Neue Suche nach: Sun, Fangda
- Neue Suche nach: Kong, Baohua
- Weitere Informationen zu Kong, Baohua:
- https://orcid.org/0000-0002-6417-6836
In:
Food Science and Technology
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108
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106-112
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2019
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ISSN:
- Aufsatz (Zeitschrift) / Elektronische Ressource
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Titel:Ultrasound-assisted immersion freezing accelerates the freezing process and improves the quality of common carp (Cyprinus carpio) at different power levels
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Beteiligte:Sun, Qinxiu ( Autor:in ) / Zhao, Xinxin ( Autor:in ) / Zhang, Chao ( Autor:in ) / Xia, Xiufang ( Autor:in ) / Sun, Fangda ( Autor:in ) / Kong, Baohua ( Autor:in )
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Erschienen in:Food Science and Technology ; 108 ; 106-112
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Verlag:
- Neue Suche nach: Elsevier Ltd
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Erscheinungsdatum:15.03.2019
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Format / Umfang:7 pages
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ISSN:
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DOI:
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Medientyp:Aufsatz (Zeitschrift)
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Format:Elektronische Ressource
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Sprache:Englisch
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Schlagwörter:
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Datenquelle:
Inhaltsverzeichnis – Band 108
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