Laddar…
Sparad:
Källa: | Shipin gongye ke-ji, Vol 45, Iss 22, Pp 46-54 (2024) |
---|---|
Information om utgivare: | The editorial department of Science and Technology of Food Industry, 2024. |
Utgivningsår: | 2024 |
Ämnestermer: | grounded tibetan mutton, starch type, pretreatment temperature, quality characteristics, Food processing and manufacture, TP368-456 |
Beskrivning: |
To investigate the effects of different starch types and their pretreatment temperature on the quality characteristics of Tibetan minced mut
|
Databas: | Directory of Open Access Journals |