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基于仪器测定午餐肉在火锅中烫煮后的感官特征分析.

Authors :
张梦燃
戢得蓉
贾洪峰
徐向波
段丽丽
Source :
China Condiment; Jan2024, Vol. 49 Issue 1, p151-157, 7p
Publication Year :
2024

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 :
49
Issue :
1
Database :
Complementary Index
Journal :
China Condiment
Publication Type :
Academic Journal
Accession number :
174806677
Full Text :
https://doi.org/10.3969/j.issn.1000-9973.2024.01.026