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中文
Meat Research
2004
,
Vol. 18
Issue (4)
: 39-41
DOI
: 10.7506/rlyj1001-8123-200404004
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Using TPA Mode to Testing the Structural Traits of the Different Kind of Ham Sausages
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https://www.rlyj.net.cn/EN/10.7506/rlyj1001-8123-200404004
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https://www.rlyj.net.cn/EN/Y2004/V18/I4/39
[1]
YAN Minyi, GUO Shanguang, XIAO Nan, AI Minmin.
Crispness Evaluation and Process Optimization of Chaoshan Beef Meatballs Based on Starch Pretreatment
[J]. Meat Research, 2026, 40(3): 45-54.
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2004, Vol. 18 Issue (4): 39-41 DOI: 10.7506/rlyj1001-8123-200404004
