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J-GLOBAL ID：201602283255027792   整理番号：13A1523838

Effect of the combination of processing units on the quality ofwater-boiled salted duck

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著者 (5件)：
Lin Lijun

Lin Lijun について

(Coll. of Food and Light Industrial Engineering,State Key Lab. of Materials-Oriented Chemical Engineering,Nanjing ...)

Coll. of Food and Light Industrial Engineering,State Key Lab. of Materials-Oriented Chemical Engineering,Nanjing ... について

, 
Yao Lili

Yao Lili について

(Coll. of Food and Light Industrial Engineering,State Key Lab. of Materials-Oriented Chemical Engineering,Nanjing ...)

Coll. of Food and Light Industrial Engineering,State Key Lab. of Materials-Oriented Chemical Engineering,Nanjing ... について

, 
Lu Lixia

Lu Lixia について

(Coll. of Food and Light Industrial Engineering,State Key Lab. of Materials-Oriented Chemical Engineering,Nanjing ...)

Coll. of Food and Light Industrial Engineering,State Key Lab. of Materials-Oriented Chemical Engineering,Nanjing ... について

, 
Miao Yelian

Miao Yelian について

(Coll. of Food and Light Industrial Engineering,State Key Lab. of Materials-Oriented Chemical Engineering,Nanjing ...)

Coll. of Food and Light Industrial Engineering,State Key Lab. of Materials-Oriented Chemical Engineering,Nanjing ... について

, 
Xiong Xiaohui

Xiong Xiaohui について

(Coll. of Food and Light Industrial Engineering,State Key Lab. of Materials-Oriented Chemical Engineering,Nanjing ...)

Coll. of Food and Light Industrial Engineering,State Key Lab. of Materials-Oriented Chemical Engineering,Nanjing ... について


資料名：
Shipin Gongye Keji  (Shipin Gongye Keji)

Shipin Gongye Keji について


巻： 33  号： 9  ページ： 287-291  発行年： 2012年 
JST資料番号： C2152A  ISSN： 1002-0306  資料種別： 逐次刊行物 (A)
発行国： 中国 (CHN)  言語： 中国語 (ZH)

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