Vacuum radio frequency drying: a novel method to improve the main qualities of chicken powders
Crossref DOI link: https://doi.org/10.1007/s13197-019-03933-0
Published Online: 2019-07-22
Published Print: 2019-10
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Ran, Xin-li
Zhang, Min http://orcid.org/0000-0001-8107-5212
Wang, Yuchuan
Liu, Yaping
Funding for this research was provided by:
National Key R&D Program of China (No. 2017YFD0400501)
Text and Data Mining valid from 2019-07-22
Version of Record valid from 2019-07-22
Article History
Revised: 4 June 2019
Accepted: 8 July 2019
First Online: 22 July 2019