| 标题 |
Response surface methodology study on the optimisation of effects of fat, wheat bran and salt on chemical, textural and sensory properties of patties |
| 网址 | |
| DOI | |
| 其它 |
期刊:Meat Science 作者:Cemalettin Sarıçoban; Mustafa Tahsin Yılmaz; Mustafa Karakaya 出版日期:2009-07-24 |
| 求助人 | |
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(2025-6-4)