{"title":"超声波—丙三醇介导腌制里脊中蛋白变化及产品特性研究","authors":"顾莎","doi":"10.27047/d.cnki.ggudu.2023.000135","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":61325,"journal":{"name":"贵州大学学报(艺术版)","volume":"1 1","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"贵州大学学报(艺术版)","FirstCategoryId":"1094","ListUrlMain":"https://doi.org/10.27047/d.cnki.ggudu.2023.000135","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
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