CHENG, X., ZHANG, Z., ZHAO, Y., SHI, Q., GAO, R., & JU, X. Effect of Conversion Point Moisture Content on Quality of Dried Macrobrachium rosenbergii Meat during Vacuum Freezing Combined with Instant Controlled Pressure Drop Drying. The editorial department of Science and Technology of Food Industry.
Chicago Style (17th ed.) CitationCHENG, Xiaoning, Zhuo ZHANG, Ya ZHAO, Qilong SHI, Ruichang GAO, and Xiangdong JU. Effect of Conversion Point Moisture Content on Quality of Dried Macrobrachium Rosenbergii Meat During Vacuum Freezing Combined with Instant Controlled Pressure Drop Drying. The editorial department of Science and Technology of Food Industry.
MLA (9th ed.) CitationCHENG, Xiaoning, et al. Effect of Conversion Point Moisture Content on Quality of Dried Macrobrachium Rosenbergii Meat During Vacuum Freezing Combined with Instant Controlled Pressure Drop Drying. The editorial department of Science and Technology of Food Industry.