| 标题 |
Physicochemical Properties, Oxidative Stability, and Sensory Quality of Lamb Sausage Added with Green Tea Leaves (Camelia sinensis) Powder |
| 网址 | |
| DOI |
10.5398/tasj.2020.43.1.57
doi
|
| 其它 |
期刊:Tropical Animal Science Journal 作者:L. Purnamayanti; Jamhari Jamhari; C. Hanim; A. Irawan 出版日期:2020-04-01 |
| 求助人 | |
| 下载 | 该求助完结已超 24 小时,文件已从服务器自动删除,无法下载。 |
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(2025-6-4)