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10 种市售牛油火锅底料理化指标及挥发性 物质差异分析.

Authors :
烟胜男
魏晓博
刘慧燕
王文骏
杨正苍
方海田
Source :
Science & Technology of Food Industry; Oct2024, Vol. 45 Issue 20, p252-261, 10p
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 :
20
Database :
Complementary Index
Journal :
Science & Technology of Food Industry
Publication Type :
Academic Journal
Accession number :
180578453
Full Text :
https://doi.org/10.13386/j.issn1002-0306.2023100279