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菌体蛋白替代鸡胸肉的炸鸡块品质变化 .

Authors :
曾艳
张学文
李德茂
王钦宏
孙媛霞
Source :
Modern Food Science & Technology; 2023, Vol. 39 Issue 1, p152-159, 8p
Publication Year :
2023

Abstract

<i>Copyright of Modern Food Science & Technology is the property of Editorial Office of Modern Food Science & Technology 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 :
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