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三种食用菌对冻融猪肉饼贮藏品质的影响.

Authors :
张苗靖
郭庆启
符 群
柴洋洋
包怡红
李芳菲
Source :
Science & Technology of Food Industry; Sep2024, Vol. 45 Issue 17, p83-94, 12p
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.)

Details

Language :
Chinese
ISSN :
10020306
Volume :
45
Issue :
17
Database :
Complementary Index
Journal :
Science & Technology of Food Industry
Publication Type :
Academic Journal
Accession number :
179430280
Full Text :
https://doi.org/10.13386/j.issn1002-0306.2023090178