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低钠条件下超声处理对鸡肉肌原纤维 蛋白乳液稳定性的影响.

Authors :
李 可
王艳秋
张怡雪
张俊霞
赵颖颖
杜曼婷
王 昱
白艳红
Source :
Shipin Kexue/ Food Science; 2023, Vol. 44 Issue 9, p58-65, 8p
Publication Year :
2023

Abstract

<i>Copyright of Shipin Kexue/ Food Science is the property of Food Science 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 :
10026630
Volume :
44
Issue :
9
Database :
Complementary Index
Journal :
Shipin Kexue/ Food Science
Publication Type :
Academic Journal
Accession number :
164204658
Full Text :
https://doi.org/10.7506/spkx1002-6630-20220410-106