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不同高温烹饪方式加工过程中滩羊肉 风味化合物的差异比较.

Authors :
柏  霜
王永瑞
罗瑞明
尤丽琴
丁  丹
柏  鹤
沈  菲
Source :
Shipin Kexue/ Food Science; 2021, Vol. 42 Issue 24, p166-174, 9p
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 :
24
Database :
Complementary Index
Journal :
Shipin Kexue/ Food Science
Publication Type :
Academic Journal
Accession number :
154351305
Full Text :
https://doi.org/10.7506/spkx1002-6630-20200808-114