Works by 张燕维

超声波及直流磁场对淘汰蛋鸡鸡胸肉糜 理化性质和凝胶特性的影响.

Published in:

Modern Food Science & Technology, 2024, v. 40, n. 12, p. 178, doi. 10.13982/j.mfst.1673-9078.2024.12.1445

By:

• 何欣芫;
• 胡力;
• 李春强;
• 张燕维;
• 孙卫青;
• 邵俊花

Publication type:

Article