Back to matchesWe found a matchYour institution may have access to this item. Find your institution then sign in to continue.Title真空低温慢煮加工对中华管鞭虾肌肉品质的影响.Authors周寅涛; 冯绍彪; 水珊珊; 刘智禹; 张宾PublicationScience & Technology of Food Industry, 2024, Vol 45, Issue 7, p108ISSN1002-0306Publication typeArticleDOI10.13386/j.issn1002-0306.2023060009