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Title: Effect of microwave sterilization on maturation time and quality of low‐salt sufu

 [1];  [1];  [1];  [1];  [1];  [1]; ORCiD logo [1]
  1. Key Laboratory of Dairy Science Ministry of Education College of Food Science Northeast Agricultural University Harbin Heilongjiang China
Publication Date:
Sponsoring Org.:
USDOE Office of Electricity (OE), Advanced Grid Research & Development. Power Systems Engineering Research
OSTI Identifier:
Alternate Identifier(s):
OSTI ID: 1579382
Grant/Contract Number:  
Resource Type:
Published Article
Journal Name:
Food Science and Nutrition
Additional Journal Information:
Journal Name: Food Science and Nutrition Journal Volume: 8 Journal Issue: 1; Journal ID: ISSN 2048-7177
Wiley Blackwell (John Wiley & Sons)
Country of Publication:
United States

Citation Formats

Fan, Xuejing, Lv, Xuepeng, Meng, Li, Ai, Mingzhi, Li, Chunqiu, Teng, Fei, and Feng, Zhen. Effect of microwave sterilization on maturation time and quality of low‐salt sufu. United States: N. p., 2019. Web. doi:10.1002/fsn3.1346.
Fan, Xuejing, Lv, Xuepeng, Meng, Li, Ai, Mingzhi, Li, Chunqiu, Teng, Fei, & Feng, Zhen. Effect of microwave sterilization on maturation time and quality of low‐salt sufu. United States. doi:10.1002/fsn3.1346.
Fan, Xuejing, Lv, Xuepeng, Meng, Li, Ai, Mingzhi, Li, Chunqiu, Teng, Fei, and Feng, Zhen. Thu . "Effect of microwave sterilization on maturation time and quality of low‐salt sufu". United States. doi:10.1002/fsn3.1346.
title = {Effect of microwave sterilization on maturation time and quality of low‐salt sufu},
author = {Fan, Xuejing and Lv, Xuepeng and Meng, Li and Ai, Mingzhi and Li, Chunqiu and Teng, Fei and Feng, Zhen},
abstractNote = {},
doi = {10.1002/fsn3.1346},
journal = {Food Science and Nutrition},
number = 1,
volume = 8,
place = {United States},
year = {2019},
month = {12}

Journal Article:
Free Publicly Available Full Text
Publisher's Version of Record
DOI: 10.1002/fsn3.1346

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Cited by: 1 work
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