A new strategy to improve the quality of frozen chicken wings: High voltage electrostatic field combined with phosphorus-free water retaining agent
| Autor: | Qiao, Jiangshan, Zhang, Min, Shen, Dongbei, Liu, Yaping |
|---|---|
| Zdroj: | In Food Research International July 2024 188 |
| Databáze: | ScienceDirect |
| Externí odkaz: |
|
Full Text from ScienceDirect