Back to matchesWe found a matchYour institution may have access to this item. Find your institution then sign in to continue.Title不同杀菌温度及贮藏条件对卤蛋菌落总数 和脂肪酸组分的影响.Authors袁 诺; 张 清; 张小飞; 彭义交; 郭 宏; 赵金红PublicationShipin Kexue/ Food Science, 2022, Vol 43, Issue 13, p163ISSN1002-6630Publication typeArticleDOI10.7506/spkx1002-6630-20210326-325