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不同间歇微波解冻方式对牦牛肉品质特性、 脂质氧化的影响.

Authors :
张诗琦
杨尚霖
王翔宇
陈炼红
Source :
Science & Technology of Food Industry; Jun2024, Vol. 45 Issue 12, p38-46, 9p
Publication Year :
2024

Abstract

<i>Copyright of Science & Technology of Food Industry is the property of Science & Technology of Food Industry Editorial Office 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 :
10020306
Volume :
45
Issue :
12
Database :
Complementary Index
Journal :
Science & Technology of Food Industry
Publication Type :
Academic Journal
Accession number :
178112344
Full Text :
https://doi.org/10.13386/j.issn1002-0306.2023070044