Found: 4
Select item for more details and to access through your institution.
豌豆分离蛋白/普鲁兰/大蒜素复合静电纺丝 纳米纤维材料的制备及抑菌性.
- Published in:
- Shipin Kexue/ Food Science, 2023, v. 44, n. 16, p. 121, doi. 10.7506/spkx1002-6630-20220602-018
- By:
- Publication type:
- Article
速冻中式肉类预制菜肴冻藏过程中 品质提升策略研究进展.
- Published in:
- Journal of Food Safety & Quality, 2022, v. 13, n. 13, p. 4166
- By:
- Publication type:
- Article
马铃薯淀粉添加量对真空滚揉调理 鸡柳品质的影响.
- Published in:
- Journal of Food Safety & Quality, 2022, v. 13, n. 12, p. 3818
- By:
- Publication type:
- Article
新型加工技术在清洁标签低盐肉制品中应用的 研究进展.
- Published in:
- Journal of Food Safety & Quality, 2022, v. 13, n. 10, p. 3106
- By:
- Publication type:
- Article