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不同贮藏温度对鱼肉嫩度和菌落总数的影响 研究.

Authors :
钟萍
陈鲜丽
罗威
李亚楠
林怡婷
Source :
Food Research & Development; 2021, Vol. 42 Issue 7, p45-49, 5p
Publication Year :
2021

Abstract

<i>Copyright of Food Research & Development is the property of Food Research & Development Editorial Department 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.</i> (Copyright applies to all Abstracts.)

Details

Language :
Chinese
ISSN :
10056521
Volume :
42
Issue :
7
Database :
Complementary Index
Journal :
Food Research & Development
Publication Type :
Academic Journal
Accession number :
150376018
Full Text :
https://doi.org/10.12161/j.issn.1005-6521.2021.07.008