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植物资源在改善肉类预制菜肴品质中的应用前景.

Authors :
陈佩钰
刘学铭
唐道邦
王旭苹
杨怀谷
林耀盛
程镜蓉
朱明军
阮栋
Source :
Modern Food Science & Technology; 2023, Vol. 39 Issue 2, p88-98, 11p
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 :
2
Database :
Complementary Index
Journal :
Modern Food Science & Technology
Publication Type :
Academic Journal
Accession number :
162454082
Full Text :
https://doi.org/10.13982/j.mfst.1673-9078.2023.2.0631