المؤلفون: Chuxin Liu, Enqi He, Peitao Fu, Leli He, Lei Zhou, Aihua Lou, Yan Liu, Haohua Fu, Qingwu Shen, Jie Luo, Wei Quan

المصدر: Foods, Vol 13, Iss 23, p 3821 (2024)

مصطلحات موضوعية: Chinese bacon, low-temperature smoking treatment, fat portion, melting point, crystallization behavior, Chemical technology, TP1-1185

وصف الملف: electronic resource

Relation: https://www.mdpi.com/2304-8158/13/23/3821; https://doaj.org/toc/2304-8158

URL الوصول: https://doaj.org/article/a805b8d8d000421999759d28b3f3827f