| 标题 |
The effect of different kinds of chitosans and cooking methods on the formation of heterocyclic aromatic amines in huso ( Huso huso ) fillet |
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| DOI | |
| 其它 |
期刊:Journal of Food Processing and Preservation 作者:Hojat Mirsadeghi; Alireza Alishahi; Mahdi Ojagh; Parastoo Pourashouri 出版日期:2019-10-20 |
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(2025-6-4)