| 标题 |
Comparative Characterization of Pork Jowl and Three Commercial Cuts from DLY Pigs: Instrumental Quality, Nutritional Composition, Water Distribution, and Volatile Profiles |
| 网址 | |
| DOI | |
| 其它 |
期刊:Foods 作者:Shuanshuan Xue; Wanli Zhang; Jiaqi Sun; Bing Yang; Yingjian Hou; et al 出版日期:2026-08-13 |
| 求助人 | |
| 下载 |
PDF的下载单位、IP信息已删除
(2025-6-4)