{"title":"鸽肉煲汤和红烧卤鸽的工艺优化及贮藏特性分析","authors":"苏比努尔·图尼亚孜","doi":"10.27431/d.cnki.gxnyu.2022.000143","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":65314,"journal":{"name":"新疆农业大学学报","volume":null,"pages":null},"PeriodicalIF":0.0000,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"新疆农业大学学报","FirstCategoryId":"1091","ListUrlMain":"https://doi.org/10.27431/d.cnki.gxnyu.2022.000143","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
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