{"title":"革胡子鲶鱼鱼糜及其鱼糜制品在冻藏过程中的品质变化","authors":"宁云霞","doi":"10.27717/d.cnki.gtjnx.2020.000146","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":65486,"journal":{"name":"天津农学院学报","volume":"1 1","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2020-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"天津农学院学报","FirstCategoryId":"95","ListUrlMain":"https://doi.org/10.27717/d.cnki.gtjnx.2020.000146","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
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