Hwang, C.-C.; Chien, H.-I.; Lee, Y.-C.; Kao, J.-C.; Huang, Y.-R.; Huang, Y.-L.; Huang, C.-Y.; Tsai, Y.-H.
Physicochemical Quality Retention during Cold Storage of Prepackaged Barramundi Meat Processed with a New Microwave-Assisted Induction Heating Technology. Foods 2023, 12, 3140.
https://doi.org/10.3390/foods12163140
AMA Style
Hwang C-C, Chien H-I, Lee Y-C, Kao J-C, Huang Y-R, Huang Y-L, Huang C-Y, Tsai Y-H.
Physicochemical Quality Retention during Cold Storage of Prepackaged Barramundi Meat Processed with a New Microwave-Assisted Induction Heating Technology. Foods. 2023; 12(16):3140.
https://doi.org/10.3390/foods12163140
Chicago/Turabian Style
Hwang, Chiu-Chu, Hung-I Chien, Yi-Chen Lee, Jun-Cheng Kao, Yu-Ru Huang, Ya-Ling Huang, Chun-Yung Huang, and Yung-Hsiang Tsai.
2023. "Physicochemical Quality Retention during Cold Storage of Prepackaged Barramundi Meat Processed with a New Microwave-Assisted Induction Heating Technology" Foods 12, no. 16: 3140.
https://doi.org/10.3390/foods12163140
APA Style
Hwang, C.-C., Chien, H.-I., Lee, Y.-C., Kao, J.-C., Huang, Y.-R., Huang, Y.-L., Huang, C.-Y., & Tsai, Y.-H.
(2023). Physicochemical Quality Retention during Cold Storage of Prepackaged Barramundi Meat Processed with a New Microwave-Assisted Induction Heating Technology. Foods, 12(16), 3140.
https://doi.org/10.3390/foods12163140
