| 标题 |
Effects of porcine blood plasma on the emulsion stability, physicochemical characteristics and textural attributes of emulsified pork batter |
| 网址 | |
| DOI |
10.5187/jast.2021.e19
doi
|
| 其它 |
期刊:Journal of Animal Science and Technology 作者:S. Jin; Jungseok Choi 出版日期:2021-01-01 |
| 求助人 | |
| 下载 |
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(2025-6-4)