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氨基酸种类及添加量对乳化鸡肉香肠 品质特性的影响.
- Source :
- Modern Food Science & Technology; 2024, Vol. 40 Issue 5, p150-161, 12p
- Publication Year :
- 2024
-
Abstract
- <i>Copyright of Modern Food Science & Technology is the property of Editorial Office of Modern Food Science & Technology 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 :
- 16739078
- Volume :
- 40
- Issue :
- 5
- Database :
- Complementary Index
- Journal :
- Modern Food Science & Technology
- Publication Type :
- Academic Journal
- Accession number :
- 177552991
- Full Text :
- https://doi.org/10.13982/j.mfst.1673-9078.2024.5.0456