脂肪和水分含量比例对山羊肉乳化香肠理化特性的影响

IF 4.2 3区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY
Jeong-Ah Lee, Kyu-Min Kang, Hack-Youn Kim
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引用次数: 0

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Changes in Physicochemical Characteristics of Goat Meat Emulsion-type Sausage According to the Ratio of Fat and Water Contents
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来源期刊
Food Science of Animal Resources
Food Science of Animal Resources Agricultural and Biological Sciences-Animal Science and Zoology
CiteScore
6.70
自引率
6.70%
发文量
75
期刊介绍: Food Science of Animal Resources (Food Sci. Anim. Resour.) is an international, peer-reviewed journal publishing original research and review articles on scientific and technological aspects of chemistry, biotechnology, processing, engineering, and microbiology of meat, egg, dairy, and edible insect/worm products.
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