Effect of intensifying high-temperature ripening on lipolysis and lipid oxidation of Jinhua ham
Release time:2024-01-01Hits:
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Impact Factor:
3.011
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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:
章建浩,靳国锋,王佳媚,张万刚
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Document Code:
hndx8peindd559ojl6nha6npplox1263
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Volume:
44
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Issue:
2
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Page Number:
473-479
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Translation or Not:
no
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Date of Publication:
2011-01-01
