المؤلفون: Qiuhui ZHANG, Gaoge MENG, Han WANG, Shuping CAO, Wenming CUI, Chaozhi ZHU, Gaiming ZHAO, Fuqiang LI

المصدر: Shipin gongye ke-ji, Vol 45, Iss 8, Pp 151-157 (2024)

مصطلحات موضوعية: cured meat products, fermented strains, beef, fermented meat products, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: https://doaj.org/toc/1002-0306

URL الوصول: https://doaj.org/article/bab54cf14b504eb89b216cc6d5e11705