Back to Search Start Over

冻结方式对黑斑蛙后腿肌肉持水性及肌原纤维 蛋白结构特性的影响.

Authors :
劳梦甜
曾璐瑶
吴孟钊
王海滨
彭利娟
王 琦
路洪艳
曹 能
焦楚壹
Source :
Shipin Kexue/ Food Science; 2024, Vol. 45 Issue 13, p264-274, 11p
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 :
13
Database :
Complementary Index
Journal :
Shipin Kexue/ Food Science
Publication Type :
Academic Journal
Accession number :
178471254
Full Text :
https://doi.org/10.7506/spkx1002-6630-20231025-218