FOOD SCIENCE ›› 2024, Vol. 45 ›› Issue (6): 192-198.doi: 10.7506/spkx1002-6630-20230525-241
• Food Engineering • Previous Articles Next Articles
SHANG Jiayu, XU Xiang, XU Dalun, GU Guizhang, ZOU Zuquan, ZHANG Jinjie
Online:
2024-03-25
Published:
2024-04-03
CLC Number:
SHANG Jiayu, XU Xiang, XU Dalun, GU Guizhang, ZOU Zuquan, ZHANG Jinjie. Effects of Thawing Methods on Eating Quality of Salted Crab[J]. FOOD SCIENCE, 2024, 45(6): 192-198.
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URL: https://www.spkx.net.cn/EN/10.7506/spkx1002-6630-20230525-241
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