Works by 潘之腾


Results: 4
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    pH值对纯化猪肉肌球蛋白热聚集体的影响.

    Published in:
    Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2021, v. 21, n. 6, p. 46, doi. 10.16429/j.1009-7848.2021.06.006
    By:
    • 娄爱华;
    • 潘 腾;
    • 陈 星;
    • 沈清武;
    • 张 炎;
    • 罗 洁
    Publication type:
    Article
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