真空和气调包装鲫鱼排感官特性的变化

Q3 Agricultural and Biological Sciences
Jelena Babić Milijašević, Milan Milijašević, Slobodan Lilić, Branka Borović, Jasna Đinović-Stojanović, Jelena Jovanović, Mirjana Lukić
{"title":"真空和气调包装鲫鱼排感官特性的变化","authors":"Jelena Babić Milijašević, Milan Milijašević, Slobodan Lilić, Branka Borović, Jasna Đinović-Stojanović, Jelena Jovanović, Mirjana Lukić","doi":"10.18485/meattech.2023.64.2.66","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":18295,"journal":{"name":"Meat Technology","volume":"150 1","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Changes of Sensory Attributes of Carp Steaks (<i>Cyprinus carpio</i>) Packaged in Vacuum and Modified Atmosphere\",\"authors\":\"Jelena Babić Milijašević, Milan Milijašević, Slobodan Lilić, Branka Borović, Jasna Đinović-Stojanović, Jelena Jovanović, Mirjana Lukić\",\"doi\":\"10.18485/meattech.2023.64.2.66\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"\",\"PeriodicalId\":18295,\"journal\":{\"name\":\"Meat Technology\",\"volume\":\"150 1\",\"pages\":\"0\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2023-01-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Meat Technology\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.18485/meattech.2023.64.2.66\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q3\",\"JCRName\":\"Agricultural and Biological Sciences\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Meat Technology","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.18485/meattech.2023.64.2.66","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"Agricultural and Biological Sciences","Score":null,"Total":0}
引用次数: 0

摘要

本文章由计算机程序翻译,如有差异,请以英文原文为准。
Changes of Sensory Attributes of Carp Steaks (Cyprinus carpio) Packaged in Vacuum and Modified Atmosphere
求助全文
通过发布文献求助,成功后即可免费获取论文全文。 去求助
来源期刊
Meat Technology
Meat Technology Veterinary-Food Animals
CiteScore
0.50
自引率
0.00%
发文量
0
审稿时长
8 weeks
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
确定
请完成安全验证×
copy
已复制链接
快去分享给好友吧!
我知道了
右上角分享
点击右上角分享
0
联系我们:info@booksci.cn Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。 Copyright © 2023 布克学术 All rights reserved.
京ICP备2023020795号-1
ghs 京公网安备 11010802042870号
Book学术文献互助
Book学术文献互助群
群 号:481959085
Book学术官方微信