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响应面优化革胡子鲶鱼鱼头汤熬煮工艺.

Authors :
李璐
孙慧娟
李刚
吴迪
马俪珍
李玲
Source :
Food Research & Development; 2022, Vol. 43 Issue 6, p124-129, 6p
Publication Year :
2022

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 :
43
Issue :
6
Database :
Complementary Index
Journal :
Food Research & Development
Publication Type :
Academic Journal
Accession number :
156483133
Full Text :
https://doi.org/10.12161/j.issn.1005-6521.2022.06.016