| 标题 |
Differentiation between fresh and frozen‐thawed scallop adductor muscle as raw materials for sashimi during cold storage |
| 网址 | |
| DOI | |
| 其它 |
期刊:Journal of Food Science 作者:Yabin Niu; Shiliang Dong; Naoto Shimakage; Huamao Wei; Kefeng Yu; et al 出版日期:2021 |
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