Comparing the quality characteristics and bacterial communities in meatballs with or without blown pack spoilage
Release time:2024-12-02Hits:
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Impact Factor:
5.383
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Affiliation of Author(s):
食品科技学院
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Journal:
LWT-FOOD SCIENCE AND TECHNOLOGY
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Co-author:
李冉,蔡林林,高廷轩,李春保,周光宏,叶可萍
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Document Code:
xi6mf9y55ppolkjw1gowki69q53wlkc1
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Volume:
130
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Page Number:
-
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Translation or Not:
no
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Date of Publication:
2020-01-01
