|
|||||
|
|
Effect of Different Cooking Methods on the Quality of Lamb Meat |
|
| Authors: | REN Guoyan CAO Li WANG Yuqin GUO Jinying SONG Ya KANG Huaibin CUI Guoting WU Ying HAN Shuyu |
| Abstract: | |
| Keywords: | lamb meat cooking methods amino acid fatty acid nucleotide scanning electron microscope |
| 点击此处可从《食品科学》浏览原始摘要信息 | |
| 点击此处可从《食品科学》下载全文 | |