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Cui Zhenkun
Cui Zhenkun
Sumy National Agrarian University
sous vide
Water resource management
Environmental science
Food safety
Chemistry
3
Papers
2
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Advantages and challenges of sous vide cooking
2021
Food Science and Technology Research
Cui Zhenkun
Han Yan
Tatiana Manoli
Haizhen Mo
Jicai Bi
Zhang Hao
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コイのすり身ゲル特性に及ぼすγ-ポリグルタミン酸の影響【JST・京大機械翻訳】
2020
Zhao Yanyan
Wang Shuyan
Li Zhao
Zhao ShengMing
Zhou Wei
Zhang Hao
Cui Zhenkun
Li Hongbo
Mo Haizhen
Hu LiangBin
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Effects of sous vide cooking on physicochemical properties of squid.
2019
Journal of Hygienic Engineering and Design
Cui Zhenkun
H. Dubova
Mo Haizhen
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Citations (2)
1