An improvement in the immersion freezing process for frozen dough via ultrasound irradiation

标题
An improvement in the immersion freezing process for frozen dough via ultrasound irradiation
作者
关键词
-
出版物
JOURNAL OF FOOD ENGINEERING
Volume 114, Issue 1, Pages 22-28
出版商
Elsevier BV
发表日期
2012-08-08
DOI
10.1016/j.jfoodeng.2012.07.033

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