{"title":"复合蛋白酶对牛肉嫰化效果的影响","authors":"徐静 | 董陶 | 武杰 | 杨国辉 | 杨郑","doi":"10.13900/j.cnki.jbc.2019.05.002","DOIUrl":"https://doi.org/10.13900/j.cnki.jbc.2019.05.002","url":null,"abstract":"","PeriodicalId":69306,"journal":{"name":"蚌埠学院学报","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-10-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142051896","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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