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紫苏水提物联合蒸煮处理对脆肉鲩鱼片 冻藏过程中品质的影响.

Authors :
林婉玲
丁 莫
杨贤庆
王锦旭
李来好
翟红蕾
吴燕燕
马学军
Source :
Shipin Kexue/ Food Science; 2019, Vol. 40 Issue 13, p237-244, 8p
Publication Year :
2019

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 :
40
Issue :
13
Database :
Complementary Index
Journal :
Shipin Kexue/ Food Science
Publication Type :
Academic Journal
Accession number :
137906141
Full Text :
https://doi.org/10.7506/spkx1002-6630-20180706-086