Article Versions Notes

Liu S, Zeng X, Zhang Z, Long G, Lyu F, Cai Y, Liu J, Ding Y. Effects of Immersion Freezing on Ice Crystal Formation and the Protein Properties of Snakehead (Channa argus). Foods. 2020; 9(4):411. https://doi.org/10.3390/foods9040411

Liu, Shulai, Xiaohong Zeng, Zhenyu Zhang, Guanyu Long, Fei Lyu, Yanping Cai, Jianhua Liu, and Yuting Ding. 2020. "Effects of Immersion Freezing on Ice Crystal Formation and the Protein Properties of Snakehead (Channa argus)" Foods 9, no. 4: 411. https://doi.org/10.3390/foods9040411

Liu, S., Zeng, X., Zhang, Z., Long, G., Lyu, F., Cai, Y., Liu, J., & Ding, Y. (2020). Effects of Immersion Freezing on Ice Crystal Formation and the Protein Properties of Snakehead (Channa argus). Foods, 9(4), 411. https://doi.org/10.3390/foods9040411