煮制压力和保压时间对鸡肉肌原纤维 蛋白结构的影响.
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- Science & Technology of Food Industry, 2024, v. 45, n. 10, p. 25, doi. 10.13386/j.issn1002-0306.2023050136
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Works by 金 嫘
Results: 2
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教育信息化 2.0 视域下 形成性评价体系的构建与实践.
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- China Medical Education Technology, 2023, v. 37, n. 4, p. 458, doi. 10.13566/j.cnki.cmet.cn61-1317/g4.202304015
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- Article