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水分含量对轻腌大黄鱼贮藏期间细菌菌相和 风味特征的影响.

Authors :
张曦鹏
蒋中权
郭全友
宋晓燕
Source :
Shipin Kexue/ Food Science; 2024, Vol. 45 Issue 8, p210-217, 8p
Publication Year :
2024

Abstract

<i>Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department 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 :
10026630
Volume :
45
Issue :
8
Database :
Complementary Index
Journal :
Shipin Kexue/ Food Science
Publication Type :
Academic Journal
Accession number :
177051360
Full Text :
https://doi.org/10.7506/spkx1002-6630-20230330-301