검색결과 : 1건
| No. | Article |
|---|---|
| 1 |
Effect of using a high voltage electrostatic field on microbial communities, degradation of adenosine triphosphate, and water loss when thawing lightly-salted, frozen common carp (Cyprinus carpio) Li DP, Jia SL, Zhang LT, Wang ZY, Pan JF, Zhu BW, Luo YK Journal of Food Engineering, 212, 226, 2017 |