Works by 傅新鑫

蒸制过程中大菱鲆肌肉理化特性、组织结构及 蛋白特性变化.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 7, p. 56, doi. 10.7506/spkx1002-6630-201807009

By:

• 傅新鑫;
• 王 垚;
• 李德阳;
• 姜鹏飞;
• 刘文涛;
• 梁 峻;
• 祁立波;
• 董秀萍

Publication type:

Article