三种弱有机酸结合NaCl腌制对牛肉肌束膜和肌内膜胶原蛋白热力学特性影响
Release time:2024-08-19
Hits:
- Journal:
- 食品工业科技
- First Author:
- CHJ
- Co-author:
- PR,FM,CLL,董宪兵
- Indexed by:
- 源刊论文
- Document Code:
- ZQOUBBHKSH792AMHSLILH2QQGWBTD369
- Issue:
- 19
- Translation or Not:
- no
- Date of Publication:
- 2014-10-01
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