Wang, B.; Bai, X.; Du, X.; Pan, N.; Shi, S.; Xia, X.
Comparison of Effects from Ultrasound Thawing, Vacuum Thawing and Microwave Thawing on the Quality Properties and Oxidation of Porcine Longissimus Lumborum. Foods 2022, 11, 1368.
https://doi.org/10.3390/foods11091368
AMA Style
Wang B, Bai X, Du X, Pan N, Shi S, Xia X.
Comparison of Effects from Ultrasound Thawing, Vacuum Thawing and Microwave Thawing on the Quality Properties and Oxidation of Porcine Longissimus Lumborum. Foods. 2022; 11(9):1368.
https://doi.org/10.3390/foods11091368
Chicago/Turabian Style
Wang, Bo, Xue Bai, Xin Du, Nan Pan, Shuo Shi, and Xiufang Xia.
2022. "Comparison of Effects from Ultrasound Thawing, Vacuum Thawing and Microwave Thawing on the Quality Properties and Oxidation of Porcine Longissimus Lumborum" Foods 11, no. 9: 1368.
https://doi.org/10.3390/foods11091368
APA Style
Wang, B., Bai, X., Du, X., Pan, N., Shi, S., & Xia, X.
(2022). Comparison of Effects from Ultrasound Thawing, Vacuum Thawing and Microwave Thawing on the Quality Properties and Oxidation of Porcine Longissimus Lumborum. Foods, 11(9), 1368.
https://doi.org/10.3390/foods11091368