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肉制品发酵技术对肉品品质的调控及应用 研究进展.
- Source :
- Science & Technology of Food Industry; Feb2024, Vol. 45 Issue 3, p354-362, 9p
- Publication Year :
- 2024
-
Abstract
- <i>Copyright of Science & Technology of Food Industry is the property of Science & Technology of Food Industry 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.)
- Subjects :
- QUALITY control
MEAT
FERMENTATION
ENZYMES
Subjects
Details
- Language :
- Chinese
- ISSN :
- 10020306
- Volume :
- 45
- Issue :
- 3
- Database :
- Complementary Index
- Journal :
- Science & Technology of Food Industry
- Publication Type :
- Academic Journal
- Accession number :
- 175624931
- Full Text :
- https://doi.org/10.13386/j.issnl002-0306.2023030075