sensory and swallowing characteristics of high-pressure- heat-treated pork meat gel as a dysphagia diet
sensory and swallowing characteristics of high-pressure- heat-treated pork meat gel as a dysphagia diet
复制标题
高压热处理猪肉凝胶作为吞咽困难饮食的感觉和吞咽特性
作者：
Ai Tokifuji;Yasuyuki Matsushima;Kenji Hachisuka;Keiko Yoshioka;Texture
