Liu, L. Et Al. 2024. Developing Combined Radio Frequency with Water Bath Treatments to Improve Gel Properties of Minced Chicken Breast. Food and Bioprocess Technology , vol.17, no.1 , 138-153.

Liu, L., Guan, X., Jiao, Q., Xu, J., Li, R., ERDOĞDU, F., ... Wang, S.(2024). Developing Combined Radio Frequency with Water Bath Treatments to Improve Gel Properties of Minced Chicken Breast. Food and Bioprocess Technology , vol.17, no.1, 138-153.

Liu, Li Et Al. "Developing Combined Radio Frequency with Water Bath Treatments to Improve Gel Properties of Minced Chicken Breast," Food and Bioprocess Technology , vol.17, no.1, 138-153, 2024

Liu, Li Et Al. "Developing Combined Radio Frequency with Water Bath Treatments to Improve Gel Properties of Minced Chicken Breast." Food and Bioprocess Technology , vol.17, no.1, pp.138-153, 2024

Liu, L. Et Al. (2024) . "Developing Combined Radio Frequency with Water Bath Treatments to Improve Gel Properties of Minced Chicken Breast." Food and Bioprocess Technology , vol.17, no.1, pp.138-153.

@article{article, author={Li Liu Et Al. }, title={Developing Combined Radio Frequency with Water Bath Treatments to Improve Gel Properties of Minced Chicken Breast}, journal={Food and Bioprocess Technology}, year=2024, pages={138-153} }