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Chen C, Mei J, Xie J. Impact of thawing methods on physico‐chemical properties and microstructural characteristics of concentrated milk. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15642] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Cong Chen
- College of Food Science & Technology Shanghai Ocean University Shanghai China
- Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation Shanghai China
| | - Jun Mei
- College of Food Science & Technology Shanghai Ocean University Shanghai China
- Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation Shanghai China
- National Experimental Teaching Demonstration Center for Food Science and Engineering (Shanghai Ocean University) Shanghai China
| | - Jing Xie
- College of Food Science & Technology Shanghai Ocean University Shanghai China
- Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation Shanghai China
- National Experimental Teaching Demonstration Center for Food Science and Engineering (Shanghai Ocean University) Shanghai China
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