1. 冷等离子体技术对肉品品质的影响研究进展.
- Author
-
豆红艳, 贺稚非, 韩薇, 谢兆华, 郭荧辉, and 李洪军
- Abstract
Copyright of Food & Fermentation Industries is the property of Food & Fermentation Industries and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
- Published
- 2024
- Full Text
- View/download PDF