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不同NaCl浓度条件下亚麻籽胶对肉糜乳化 凝胶特性的影响.

Authors :
冯美琴
刘雯燕
孙 健
徐幸莲
周光宏
Source :
Shipin Kexue/ Food Science; 2018, Vol. 39 Issue 24, p48-53, 6p
Publication Year :
2018

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 :
39
Issue :
24
Database :
Complementary Index
Journal :
Shipin Kexue/ Food Science
Publication Type :
Academic Journal
Accession number :
136085767
Full Text :
https://doi.org/10.7506/spkx1002-6630-201824008