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腌制及烤制时间对蜜汁烤鸭腿风味物质的影响.

Authors :
罗佳峰
孙 震
何 俊
孙杨赢
曹锦轩
党亚丽
卢连水
潘道东
Source :
Shipin Kexue/ Food Science; 2021, Vol. 42 Issue 18, p191-198, 8p
Publication Year :
2021

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 :
42
Issue :
18
Database :
Complementary Index
Journal :
Shipin Kexue/ Food Science
Publication Type :
Academic Journal
Accession number :
152636862
Full Text :
https://doi.org/10.7506/spkx1002-6630-20200902-020