| 标题 |
Comparison of Effects from Ultrasound Thawing, Vacuum Thawing and Microwave Thawing on the Quality Properties and Oxidation of Porcine Longissimus Lumborum |
| 网址 | |
| DOI | |
| 其它 |
期刊:Foods 作者:Bo Wang; Xue Bai; Xin Du; Nan Pan; Shuo Shi; et al 出版日期:2022-05-09 |
| 求助人 | |
| 下载 | 求助已完成,仅限求助人下载。 |
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(2025-6-4)