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About this Agricultural and Biological Sciences article
Effects of Ultrasound‐assisted Frying on the Physiochemical Properties and Microstructure of Fried Meatballs by Wang, Yan; Zhang, Wangang; Zhou, Guanghong is a Agricultural and Biological Sciences article available to read on EtoBox.
It is typically read by researchers, students, and practitioners in Agricultural and Biological Sciences.
- Author
- Wang, Yan; Zhang, Wangang; Zhou, Guanghong
- Publisher
- John Wiley and Sons; Wiley (Blackwell Publishing); Blackwell Publishing Inc.; Wiley (ISSN 0950-5423)
- Published
- 2019
- Language
- EN
- Field
- Agricultural and Biological Sciences (Life Sciences)
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