{"title":"低温调理白切香猪肉风味品质影响关键因素及货架期研究","authors":"郑荣美","doi":"10.27047/d.cnki.ggudu.2023.002800","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":61325,"journal":{"name":"贵州大学学报(艺术版)","volume":"1 1","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"低温调理白切香猪肉风味品质影响关键因素及货架期研究\",\"authors\":\"郑荣美\",\"doi\":\"10.27047/d.cnki.ggudu.2023.002800\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"\",\"PeriodicalId\":61325,\"journal\":{\"name\":\"贵州大学学报(艺术版)\",\"volume\":\"1 1\",\"pages\":\"\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2023-01-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"贵州大学学报(艺术版)\",\"FirstCategoryId\":\"1094\",\"ListUrlMain\":\"https://doi.org/10.27047/d.cnki.ggudu.2023.002800\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"贵州大学学报(艺术版)","FirstCategoryId":"1094","ListUrlMain":"https://doi.org/10.27047/d.cnki.ggudu.2023.002800","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
引用次数: 0