| 标题 |
Combined effects of high-pressure processing and pre-emulsified sesame oil incorporation on physical, chemical, and functional properties of reduced-fat pork batters |
| 网址 | |
| DOI | |
| 其它 |
期刊:Current Research in Food Science 作者:Guang-Hui Liu; Jing-Chao Fan; Zhuang-Li Kang; Igor Mazurenko 出版日期:2022-07-07 |
| 求助人 | |
| 下载 |
PDF的下载单位、IP信息已删除
(2025-6-4)