Back to matchesWe found a matchYour institution may have access to this item. Find your institution then sign in to continue.Title基于低场核磁共振探究解冻过程中肌原纤维水 对鸡肉食用品质的影响.Authors程天赋; 俞龙浩; 蒋 奕; 张翼飞; 赵茉楠PublicationShipin Kexue/ Food Science, 2019, Vol 40, Issue 9, p16ISSN1002-6630Publication typeArticleDOI10.7506/spkx1002-6630-20180509-146