Effect of curdlan on the physicochemical properties and microscopic morphology of spiced beef during cooking and freezing
已完结10由 木木 发布于 2025/12/12 9:31:30
DOI:10.1016/j.meatsci.2025.109781
作者:Yuanzheng Li , Huan Zhang , Dongxu Du , Shuai Gao , Wenqing Ma , Miaomiao Liu , Li Feng , Yungang Cao , Youling Xiong
文献类型:期刊论文
补充材料:只需要正文