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煎炸食品的品质和风险因子研究最新进展.

Authors :
王兴国
张 晖
吴港城
Source :
Science & Technology of Cereals, Oils & Foods; 2022, Vol. 30 Issue 1, p1-9, 9p
Publication Year :
2022

Abstract

<i>Copyright of Science & Technology of Cereals, Oils & Foods is the property of Science & Technology of Cereals, Oils & Foods Editorial Office 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 :
10077561
Volume :
30
Issue :
1
Database :
Complementary Index
Journal :
Science & Technology of Cereals, Oils & Foods
Publication Type :
Academic Journal
Accession number :
156367273
Full Text :
https://doi.org/10.16210/j.cnki.1007-7561.2022.01.001