PubAg

Main content area

MLA

Jia, Guoliang, et al. "Effect of High Voltage Electrostatic Field Treatment On Thawing Characteristics and Post-thawing Quality of Lightly Salted, Frozen Pork Tenderloin." Lebensmittel-Wissenschaft + [i.e. und] Technologie, v. 99, pp. 268-275. doi: 10.1016/j.lwt.2018.09.064

APA

Jia, G., Sha, K., Meng, J., & Liu, H. (2019). Effect of high voltage electrostatic field treatment on thawing characteristics and post-thawing quality of lightly salted, frozen pork tenderloin. Lebensmittel-Wissenschaft + [i.e. und] Technologie, 99, 268-275. doi: 10.1016/j.lwt.2018.09.064

Chicago

Jia, Guoliang, Kun Sha, Jin Meng, and Haijie Liu. "Effect of high voltage electrostatic field treatment on thawing characteristics and post-thawing quality of lightly salted, frozen pork tenderloin" Lebensmittel-Wissenschaft + [i.e. und] Technologie 99, 1 (2019): 268-275. doi: 10.1016/j.lwt.2018.09.064