Effects of different electrostatic field intensities assisted controlled freezing point storage on water holding capacity of fresh meat during the early postmortem period
已完结10由 南音 发布于 2025/12/15 13:21:55
DOI:10.1016/j.foodchem.2023.138096
作者:Yuqian Xu , Dongmei Leng , Xin Li , Debao Wang , Xiaoyu Chai , Martine Schroyen , Dequan Zhang , Chengli Hou
文献类型:期刊论文
补充材料:只需要正文