Article Versions Notes

Zhou D, Song R, Yi G, Han Q, Cai H, Zhang Y, Zhu Y. Effects of Different Salt Ion Concentrations in Immersion Vacuum Cooling on the Qualities of Spiced Chicken Drumsticks. Foods. 2022; 11(24):4063. https://doi.org/10.3390/foods11244063

Zhou, Di, Rui Song, Guofu Yi, Qingli Han, Huazhen Cai, Yawei Zhang, and Yuxia Zhu. 2022. "Effects of Different Salt Ion Concentrations in Immersion Vacuum Cooling on the Qualities of Spiced Chicken Drumsticks" Foods 11, no. 24: 4063. https://doi.org/10.3390/foods11244063

Zhou, D., Song, R., Yi, G., Han, Q., Cai, H., Zhang, Y., & Zhu, Y. (2022). Effects of Different Salt Ion Concentrations in Immersion Vacuum Cooling on the Qualities of Spiced Chicken Drumsticks. Foods, 11(24), 4063. https://doi.org/10.3390/foods11244063