Back to Search
Start Over
黑松露不同预处理温度对中式香肠品质的影响.
- Source :
- Journal of Food Safety & Quality; 2022, Vol. 13 Issue 6, p1942-1950, 9p
- Publication Year :
- 2022
-
Abstract
- <i>Copyright of Journal of Food Safety & Quality is the property of Journal of Food Safety & Quality 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 :
- 20950381
- Volume :
- 13
- Issue :
- 6
- Database :
- Complementary Index
- Journal :
- Journal of Food Safety & Quality
- Publication Type :
- Academic Journal
- Accession number :
- 156631552