Old Web
English
Sign In
Acemap
>
Paper
>
Changes in Physicochemical Properties and Flavor Quality of Pickled Sauced Meat during Processing
Changes in Physicochemical Properties and Flavor Quality of Pickled Sauced Meat during Processing
2017
Li Yingnan
Liu Wenying
Jia Xiaoyun
Zhang Shunliang
Wang Le
Yang Kai
Chen Wenhua
Qu Chao
Xu Dian
Cheng Xiaoyu
Keywords:
Flavor
thesaurus
quality
Information retrieval
Computer science
Correction
Source
Cite
Save
Machine Reading By IdeaReader
0
References
0
Citations
NaN
KQI
[]