{"title":"Effect of Ultra-High Pressure Treatment on the Quality of Low-Salt Emulsified Beef Sausage","authors":"Xin Zhang, Yuwen Yan, Ying-ming Zhu","doi":"10.11869/J.ISSN.100-8551.2021.10.2352","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":16451,"journal":{"name":"核农学报","volume":"62 8 1","pages":"2352"},"PeriodicalIF":0.0000,"publicationDate":"2021-10-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"核农学报","FirstCategoryId":"1091","ListUrlMain":"https://doi.org/10.11869/J.ISSN.100-8551.2021.10.2352","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
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