| 标题 |
Effect of cooking temperature on texture and flavour binding of braised sauce porcine skin |
| 网址 | |
| DOI | |
| 其它 |
期刊:International journal of food science and technology. 作者:Xu C, Wang Y, Pan D, Zhou C, He J, Cao J 出版日期:2021-04-01 |
| 求助人 | |
| 下载 | 求助已完成,仅限求助人下载。 |
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(2025-6-4)