| 标题 |
Incorporation of Different Physical Forms of Fat Replacers in the Production of Low-Fat/ Reduced-Fat Meat Products: Which is More Practical? |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Reviews International 作者:A. B. Asyrul-Izhar; J. Bakar; A. Sazili; G. Y. Meng; M. R. Ismail‐Fitry 出版日期:2022-08-07 |
| 求助人 | |
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(2025-6-4)