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磷酸化亚硝基猪血红蛋白代替亚硝酸盐部分 作用及其对乳化肠品质的影响.

Authors :
马晓庆
刘 洋
孙杨赢
潘道东
曹锦轩
Source :
Shipin Kexue/ Food Science; 2022, Vol. 43 Issue 4, p46-52, 7p
Publication Year :
2022

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 :
43
Issue :
4
Database :
Complementary Index
Journal :
Shipin Kexue/ Food Science
Publication Type :
Academic Journal
Accession number :
156233443
Full Text :
https://doi.org/10.7506/spkx1002-6630-20201201-018