煎制成熟度对牛排挥发性风味物质及感官的影响. (Chinese)
- Resource Type
- Article
- Authors
- 黄佳; 倪呈; 贾洪锋; 杨倩; 张振宇; 张淼
- Source
- Food & Fermentation Industries; 3/15/2024, Vol. 50 Issue 5, p305-316, 12p
- Subject
- Language
- Chinese
- ISSN
- 0253990X
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