乳酸协同低温等离子体对黄羽肉鸡 胴体的保鲜效果.
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- Shipin Kexue/ Food Science, 2024, v. 45, n. 17, p. 206, doi. 10.7506/spkx1002-6630-20231130-272
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Works by 梅新成
Results: 2
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混合冷却对宰后黄羽肉鸡能量代谢和品质的影响.
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- Shipin Kexue/ Food Science, 2024, v. 45, n. 3, p. 102, doi. 10.7506/spkx1002-6630-20230528-264
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