Ready-to-Cook Foods: Technological Developments and Future Trends—A Systematic Review

Tianqi Cui, Goh Rui Gine, Yuqin Lei, Zhiling Shi, Beichen Jiang, Yifan Yan, Hongchao Zhang

Open source

DOI: 10.3390/foods13213454
Published: 2024-10-29
Container: Foods
Publisher: MDPI AG
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.3390/foods13213454,
  title = {Ready-to-Cook Foods: Technological Developments and Future Trends—A Systematic Review},
  author = {Tianqi Cui and Goh Rui Gine and Yuqin Lei and Zhiling Shi and Beichen Jiang and Yifan Yan and Hongchao Zhang},
  year = {2024},
  journal = {Foods},
  doi = {10.3390/foods13213454},
  url = {https://doi.org/10.3390/foods13213454}
}

RIS

TY  - JOUR
TI  - Ready-to-Cook Foods: Technological Developments and Future Trends—A Systematic Review
AU  - Tianqi Cui
AU  - Goh Rui Gine
AU  - Yuqin Lei
AU  - Zhiling Shi
AU  - Beichen Jiang
AU  - Yifan Yan
AU  - Hongchao Zhang
PY  - 2024
JO  - Foods
DO  - 10.3390/foods13213454
UR  - https://doi.org/10.3390/foods13213454
ER  -

APA

Cui, T., Gine, G. R., Lei, Y., Shi, Z., Jiang, B., Yan, Y., & Zhang, H. (2024). Ready-to-Cook Foods: Technological Developments and Future Trends—A Systematic Review. Foods. https://doi.org/10.3390/foods13213454

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crossref · retrieved 2026-09-27T00:44:22.836Z