| 标题 |
Changes in the thermal stability and structure of myofibrillar protein from quick-frozen pork patties with different fat addition under freeze-thaw cycles |
| 网址 | |
| DOI | |
| 其它 |
期刊:Meat Science 作者:Nan Pan; Yifan Hu; Ying Li; Yanming Ren; Baohua Kong; Xiufang Xia 出版日期:2021 |
| 求助人 | |
| 下载 |
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(2025-6-4)