Works by 李钰茹

基于质构特性的干鲍加工工艺优化及组织特征 比较.

Published in:

Food Research & Development, 2022, v. 43, n. 23, p. 84, doi. 10.12161/j.issn.1005-6521.2022.23.012

By:

• 梁加越;
• 李钰茹;
• 赵广华;
• 臧佳辰

Publication type:

Article