Article Versions Notes

Hwang C-C, Lin C-S, Lee Y-C, Wei C-I, Tung H-N, Ou T-Y, Chen T-Y, Tsai Y-H. Physicochemical and Microbial Quality of Prepackaged Shrimp Processed by a Scaled-Up Microwave-Assisted Induction Heating Technology. Applied Sciences. 2021; 11(20):9514. https://doi.org/10.3390/app11209514

Hwang, Chiu-Chu, Chung-Saint Lin, Yi-Chen Lee, Cheng-I Wei, Hung-Nan Tung, Tsung-Yin Ou, Tai-Yuan Chen, and Yung-Hsiang Tsai. 2021. "Physicochemical and Microbial Quality of Prepackaged Shrimp Processed by a Scaled-Up Microwave-Assisted Induction Heating Technology" Applied Sciences 11, no. 20: 9514. https://doi.org/10.3390/app11209514

Hwang, C.-C., Lin, C.-S., Lee, Y.-C., Wei, C.-I., Tung, H.-N., Ou, T.-Y., Chen, T.-Y., & Tsai, Y.-H. (2021). Physicochemical and Microbial Quality of Prepackaged Shrimp Processed by a Scaled-Up Microwave-Assisted Induction Heating Technology. Applied Sciences, 11(20), 9514. https://doi.org/10.3390/app11209514