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| Source: | Shipin gongye ke-ji, Vol 45, Iss 22, Pp 46-54 (2024) |
|---|---|
| Publisher Information: | The editorial department of Science and Technology of Food Industry, 2024. |
| Publication Year: | 2024 |
| Subject Terms: | grounded tibetan mutton, starch type, pretreatment temperature, quality characteristics, Food processing and manufacture, TP368-456 |
| Description: |
To investigate the effects of different starch types and their pretreatment temperature on the quality characteristics of Tibetan minced mut
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| Database: | Directory of Open Access Journals |
