Effect of different reheating processes and conditions on the nutritional, functional, and microbiological properties of cow meat
不同再加热工艺和条件对牛肉营养、功能和微生物特性的影响
期刊:Food Science & Nutrition
影响因子:3.8
doi:10.1002/fsn3.4083
Nanje, Ombotoh Sabastin; Sylvia Ninying, Veshe-Teh Zemoh; Tonfack Djikeng, Fabrice; Azia Morfor, Theresia; Achidi, Aduni Ufuan
