文献
J-GLOBAL ID:201602286101393400
整理番号:13A1523661
Effects of drying methods on qualities and microstructure of tilapia fillet
著者 (6件):
Liu Shucheng
(Key Lab. of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution; Coll. of Food Sci. ...)
,
Zhang Changsong
(Key Lab. of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution; Coll. of Food Sci. ...)
,
Ji Hongwu
(Key Lab. of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution; Coll. of Food Sci. ...)
,
Zhang Chaohua
(Key Lab. of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution; Coll. of Food Sci. ...)
,
Hong Pengzhi
(Key Lab. of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution; Coll. of Food Sci. ...)
,
Gao Jialong
(Key Lab. of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution; Coll. of Food Sci. ...)
資料名:
Nongye Gongcheng Xuebao
(Nongye Gongcheng Xuebao)
巻:
28
号:
15
ページ:
221-227
発行年:
2012年
JST資料番号:
C2454A
ISSN:
1002-6819
CODEN:
NGOXEO
資料種別:
逐次刊行物 (A)
発行国:
中国 (CHN)
言語:
中国語 (ZH)