不同地域特色熏鸡非盐呈味物质比较分析.
- Published in:
- Shipin Kexue/ Food Science, 2020, v. 41, n. 2, p. 238, doi. 10.7506/spkx1002-6630-20190105-070
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- Publication type:
- Article
Works by 赵志南
Results: 4
1
2
多接收电感耦合等离子体质谱（MC-ICP-MS）法 测定土壤标准物质中的铊同位素组成
- Published in:
- Chinese Journal of Inorganic Analytical Chemistry / Zhongguo Wuji Fenxi Huaxue, 2025, v. 15, n. 3, p. 305, doi. 10.20236/j.CJIAC.2025.03.001
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- Article
3
“乡村振兴”背景下食品类专业型硕士 “实践驱动、多维融合、创新引领” 协同培养机制的探讨.
- Published in:
- Science & Technology of Food Industry, 2024, v. 45, n. 14, p. 371, doi. 10.13386/j.issn1002-0306.2023090085
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- Publication type:
- Article
4
循环煮制对德州扒鸡香辛料包挥发性风味物质的影响.
- Published in:
- Journal of Food Safety & Quality, 2019, v. 10, n. 15, p. 4905
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- Publication type:
- Article