| 标题 |
The impact of cooking methods on the physical, sensory, and nutritional quality of fish |
| 网址 | |
| DOI | |
| 其它 |
期刊:International Journal of Gastronomy and Food Science 作者:Sook-Chin Chew; Y. How; Lee-Sin Chang; C. Tan; Kalvin Meng Jun Chuo; et al 出版日期:2024-11-01 |
| 求助人 | |
| 下载 | 求助已完成,仅限求助人下载。 |
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(2025-6-4)