Development of a single/dual-frequency orthogonal ultrasound-assisted rapid freezing technique and its effects on quality attributes of frozen potatoes
出版年份 2020 全文链接
标题
Development of a single/dual-frequency orthogonal ultrasound-assisted rapid freezing technique and its effects on quality attributes of frozen potatoes
作者
关键词
Freezing, Potato, Orthogonal ultrasound, Microstructure, Quality variation, Principal component analysis
出版物
JOURNAL OF FOOD ENGINEERING
Volume 286, Issue -, Pages 110112
出版商
Elsevier BV
发表日期
2020-05-01
DOI
10.1016/j.jfoodeng.2020.110112
参考文献
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