1. 原料肉解冻方式对狮子头品质特性的影响.
- Author
-
时苗苗, 卞欢, 陈怡璇, 张牧焓, 王道营, and 徐为民
- Subjects
COLOR of meat ,THAWING ,RAW materials ,MEATBALLS ,PORK processing - Abstract
Copyright of Food & Fermentation Industries is the property of Food & Fermentation Industries 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. (Copyright applies to all Abstracts.)
- Published
- 2024
- Full Text
- View/download PDF