氧化剂浓度对鸡胸肉理化特性和食用品质的影响 / Effect of Oxidant Concentration on Physicochemical Properties and Eating Quality of Chicken Breast
- Resource Type
- Academic Journal
- Source
- 中国调味品 / China Condiment. 48(4):67-72
- Subject
鸡胸肉 脂肪氧化 蛋白质氧化 理化特性 肉品品质 - Language
- Chinese
- ISSN
- 1000-9973