Back to Search
Start Over
冰温贮藏期间淀粉添加对水滑肉品质的影响.
- Source :
- Transactions of the Chinese Society of Agricultural Engineering; Apr2024, Vol. 40 Issue 8, p290-298, 9p
- Publication Year :
- 2024
-
Abstract
- <i>Copyright of Transactions of the Chinese Society of Agricultural Engineering is the property of Chinese Society of Agricultural Engineering 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 :
- 10026819
- Volume :
- 40
- Issue :
- 8
- Database :
- Complementary Index
- Journal :
- Transactions of the Chinese Society of Agricultural Engineering
- Publication Type :
- Academic Journal
- Accession number :
- 177824260
- Full Text :
- https://doi.org/10.11975/j.issn.1002-6819.202312140