language-icon Old Web
English
Sign In
Acemap > Paper > Effect of ultrasonic rapid curing method on the physicochemical and sensory characteristics of yak meat.

Effect of ultrasonic rapid curing method on the physicochemical and sensory characteristics of yak meat.

2017 
Keywords:
    • Correction
    • Source
    • Cite
    • Save
    • Machine Reading By IdeaReader
    0
    References
    0
    Citations
    NaN
    KQI
    []
    logo
    • CCF Conference Analysis
    • Map Galaxy
    • What's New
    © Copyright 2015-2020 Acemap, Inc. Shanghai Jiao Tong University.