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菌体蛋白替代鸡胸肉的炸鸡块品质变化 .
- Source :
- Modern Food Science & Technology; 2023, Vol. 39 Issue 1, p152-159, 8p
- Publication Year :
- 2023
-
Abstract
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- Subjects :
- DIETARY fats
DIETARY fiber
MEAT
FRIED chicken
ELASTICITY
HARDNESS
Subjects
Details
- Language :
- Chinese
- ISSN :
- 16739078
- Volume :
- 39
- Issue :
- 1
- Database :
- Complementary Index
- Journal :
- Modern Food Science & Technology
- Publication Type :
- Academic Journal
- Accession number :
- 162363665
- Full Text :
- https://doi.org/10.13982/j.mfst.1673-9078.2023.1.0073