{"title":"包装材料、贮藏温度和灭菌处理对三种中式预制菜肴品质的影响","authors":"王思涵","doi":"10.27439/d.cnki.gybdu.2022.001131","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":67635,"journal":{"name":"延边大学农学学报","volume":"1 1","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"延边大学农学学报","FirstCategoryId":"1091","ListUrlMain":"https://doi.org/10.27439/d.cnki.gybdu.2022.001131","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
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