Old Web
English
Sign In
Acemap
>
Paper
>
An effect of low-temperature processing on sensory properties of products from turkey meat
An effect of low-temperature processing on sensory properties of products from turkey meat
2021
V.V. Nasonova
E. K. Tunieva
A.A. Motovilina
E.V. Mileenkova
Keywords:
Sensory system
Food science
Chemistry
Correction
Source
Cite
Save
Machine Reading By IdeaReader
0
References
0
Citations
NaN
KQI
[]