基于白市驿板鸭的重庆腌腊肉制品风味形成机制研究
Release time:2024-08-19
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- Affiliation of Participant(s):
- 重庆工商大学
- Leading Scientist:
- CHJ
- Supported by:
- 重庆工商大学
- Classification of Project:
- 自然科学类
- Nature of Project:
- 纵
- Supported by:
- 市教委自然科学项目
- Project level:
- 4.市教委级
- Project Participants:
- ZJF,XNN,PR,陈琳莉,周意文
- Project Number:
- 20170428033
- Date of Project Completion:
- 2016-12-31
- Date of Project Initiation:
- 2015-01-01
- Subsidy Amount(ten thousand yuan):
- 20000.0