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基于模糊综合评价法对不同部位牦牛肉特征 及挥发性化合物成分分析.

Authors :
张浩
邓静
唐英明
陈胜利
乔明峰
白婷
张振宇
Source :
China Condiment; Oct2023, Vol. 48 Issue 10, p172-178, 7p
Publication Year :
2023

Abstract

<i>Copyright of China Condiment is the property of China Condiment 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 :
10009973
Volume :
48
Issue :
10
Database :
Complementary Index
Journal :
China Condiment
Publication Type :
Academic Journal
Accession number :
174001638
Full Text :
https://doi.org/10.3969/j.issn.1000-9973.2023.10.028