Fu Xiaowei
College of Life Science, Zhejiang Jiliang University, Hangzhou, 310018, People�s Republic of China
Huang Bin
College of Life Science, Zhejiang Jiliang University, Hangzhou, 310018, People�s Republic of China
Dan Wu
Wahaha Group Ltd., Zhejiang, Hangzhou, 310029, People�s Republic of China
Yu Wenping
Department of Food Science and Nutrition, Zhejiang University, Hangzhou, 310058, China
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How to cite this article
Fu Xiaowei, Huang Bin, Dan Wu and Yu Wenping, 2015. Effect of Organic-Acid-Soaking on the Extension of the Shelf Life of Fresh Noodles. American Journal of Food Technology, 10: 215-222.
DOI: 10.3923/ajft.2015.215.222
URL: https://scialert.net/abstract/?doi=ajft.2015.215.222
DOI: 10.3923/ajft.2015.215.222
URL: https://scialert.net/abstract/?doi=ajft.2015.215.222