1. 酸汤对酸汤牛肉特征风味及品质的影响.
- Author
-
吴文燕, 胡 萍, 李 娟, 王晓宇, 冯丹丹, 石媛媛, 张 磊, 蒋景竹, and 朱秋劲
- Subjects
PROPIONIC acid ,BEEF quality ,KETONIC acids ,ACETIC acid ,METHYL ethyl ketone - Abstract
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. (Copyright applies to all Abstracts.)
- Published
- 2022
- Full Text
- View/download PDF