{"title":"基于品质改良液处理的鳙鱼片不同温度冻藏特性研究","authors":"顾赛麒 | 胡彬超 | 戴王力 | 赵培城 | 丁玉庭","doi":"10.13995/j.cnki.11-1802/ts.036234","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":12139,"journal":{"name":"食品与发酵工业","volume":"1 1","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2023-06-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"食品与发酵工业","FirstCategoryId":"1087","ListUrlMain":"https://doi.org/10.13995/j.cnki.11-1802/ts.036234","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
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