FOOD SCIENCE ›› 2021, Vol. 42 ›› Issue (5): 24-31.doi: 10.7506/spkx1002-6630-20200229-333
• Basic Research • Previous Articles Next Articles
GUO Xun, ZENG Mingyong, DONG Shiyuan
Online:
2021-03-15
Published:
2021-03-29
CLC Number:
GUO Xun, ZENG Mingyong, DONG Shiyuan. Quality Changes of Oysters during Steaming[J]. FOOD SCIENCE, 2021, 42(5): 24-31.
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URL: https://www.spkx.net.cn/EN/10.7506/spkx1002-6630-20200229-333
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