| 标题 |
Physical Properties and Volatile Composition Changes of Cooked Sausages Stuffed in a New Casing Formulation Based in Surfactants and Lactic Acid During Long‐Term Storage |
| 网址 | |
| DOI | |
| 其它 |
期刊:Journal of Food Science 作者:Chao‐Hui Feng; Cheng Li; Juan Francisco García‐Martín; Pradeep Kumar Malakar; Yue Yan; et al 出版日期:2017 |
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(2025-6-4)