不同花生品种水煮加工适宜性评价方法与指标.
- Published in:
- Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 8, p. 422, doi. 10.16429/j.1009-7848.2024.08.038
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- Article
Works by 赵赓九
Results: 2
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鲜食花生品质评价和贮藏加工研究进展.
- Published in:
- Shipin Kexue/ Food Science, 2023, v. 44, n. 5, p. 314, doi. 10.7506/spkx1002-6630-20220316-193
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- Publication type:
- Article