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KCl部分替代NaCl协同强化高温对干腌羊火腿 品质的影响.

Authors :
洪文龙
吕周
戴照琪
章建浩
罗辑
Source :
Storage & Process; 2023, Issue 10, p37-49, 13p
Publication Year :
2023

Abstract

<i>Copyright of Storage & Process is the property of Tianjin Academy of Agricultural Sciences 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 :
10096221
Issue :
10
Database :
Complementary Index
Journal :
Storage & Process
Publication Type :
Academic Journal
Accession number :
173204456
Full Text :
https://doi.org/10.3969/j.issn.1009-6221.2023.10.006