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风味韧皮蛋制作工艺研究.

Authors :
陈育林
丁波
苏亚文
金明
刘红娜
Source :
Food Research & Development; 1/15/2020, Vol. 41 Issue 2, p92-100, 9p
Publication Year :
2020

Abstract

<i>Copyright of Food Research & Development is the property of Food Research & Development 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 :
10056521
Volume :
41
Issue :
2
Database :
Complementary Index
Journal :
Food Research & Development
Publication Type :
Academic Journal
Accession number :
141761891
Full Text :
https://doi.org/10.12161/j.issn.1005-6521.2020.02.016