Back to Search
Start Over
金枪鱼复合蛋白体系乳化特性分析与工艺优化.
- Source :
- Food & Fermentation Industries; 2023, Vol. 49 Issue 24, p213-219, 7p
- Publication Year :
- 2023
-
Abstract
- <i>Copyright of Food & Fermentation Industries is the property of Food & Fermentation Industries 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 :
- 0253990X
- Volume :
- 49
- Issue :
- 24
- Database :
- Complementary Index
- Journal :
- Food & Fermentation Industries
- Publication Type :
- Academic Journal
- Accession number :
- 174923743
- Full Text :
- https://doi.org/10.13995/j.cnki.11-1802/ts.033211