The Chemical Composition, Texture, Color, and Sensorial Characteristics of traditional Sanchuan ham during processing
The Chemical Composition, Texture, Color, and Sensorial Characteristics of traditional Sanchuan ham during processing
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传统三川火腿加工过程中的化学成分、质构、色泽及感官特征
DOI：
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发表时间：
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影响因子：
4.1
通讯作者：
Hu Yongjin
中科院分区：
文献类型：
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作者：
Li Zhezhong;Zhu Renjun;Fu Xiaoping;Hu Yongjin
