冻藏时间对不同热处理方式鸭胸肉中羧甲基赖氨酸形成的影响

冻藏时间对不同热处理方式鸭胸肉中羧甲基赖氨酸形成的影响

J Nanjing Agric Univ ›› 2024, Vol. 47 ›› Issue (02) : 359-368.

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PDF(5158 KB)

J Nanjing Agric Univ ›› 2024, Vol. 47 ›› Issue (02) : 359-368.

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