液氮速冻与浸液式速冻对白切鸡食用品质的影响.
- Published in:
- Journal of Nanjing Agricultural University / Nanjuing Nongye Daxue Xuebao, 2021, v. 44, n. 5, p. 958, doi. 10.7685/jnau.202012010
- By:
- Publication type:
- Article
Works by 于小波
Results: 2
1
2
高压均质处理对肌球蛋白-抗性玉米淀粉混合体系凝胶功能特性的影响.
- Published in:
- Journal of Food Safety & Quality, 2020, v. 11, n. 21, p. 7855
- By:
- Publication type:
- Article