Back to Search Start Over

两种方式电烤箱烤鸭腿肉的营养品质与 风味物质比较.

Authors :
刘 洋
李凯旋
王金花
王嘉楠
谢建春
Source :
Science & Technology of Food Industry; Nov2023, Vol. 44 Issue 21, p316-326, 11p
Publication Year :
2023

Abstract

<i>Copyright of Science & Technology of Food Industry is the property of Science & Technology of Food Industry Editorial Office 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.)

Subjects

Subjects :
FLAVOR
STOVES
COOKING
GASES

Details

Language :
Chinese
ISSN :
10020306
Volume :
44
Issue :
21
Database :
Complementary Index
Journal :
Science & Technology of Food Industry
Publication Type :
Academic Journal
Accession number :
174047463
Full Text :
https://doi.org/10.13386/j.issnl002-0306.2023010040