成果题名:Gelatin addition improves nutrient retention, texture and mass transfer of fish balls without altering their nanostructure during boiling
作者: Feng Xiao, Yang Hongshun, Feng Xiao, Yang Hongshun
成果题名:Gelatin addition improves nutrient retention, texture and mass transfer of fish balls without altering their nanostructure during boiling
作者: Feng Xiao, Yang Hongshun, Feng Xiao, Yang Hongshun
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