Novel synergistic freezing methods and technologies for enhanced food product quality: A critical review
出版年份 2022 全文链接
标题
Novel synergistic freezing methods and technologies for enhanced food product quality: A critical review
作者
关键词
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出版物
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
Volume -, Issue -, Pages -
出版商
Wiley
发表日期
2022-02-18
DOI
10.1111/1541-4337.12919
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