Published in
Elsevier, LWT - Food Science and Technology, (133), p. 110098, 2020
DOI: 10.1016/j.lwt.2020.110098
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Effect of ultrasound assisted treatment and microwave combined with water bath heating on gel properties of surimi-crabmeat mixed gels
Journal article published in 2020 by
Feng Liang,
Yajun Zhu,
Tao Ye,
Shaotong Jiang,
Lin Lin,
Jianfeng Lu
This paper was not found in any repository, but could be made available legally by the author.
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