FOOD SCIENCE ›› 2024, Vol. 45 ›› Issue (2): 24-31.doi: 10.7506/spkx1002-6630-20230428-272
• Food Chemistry • Previous Articles Next Articles
ZHANG Yuting, DONG Xiaowei, ZHANG Boya, MA Lizhen, LIANG Liya
Online:
2024-01-25
Published:
2024-02-05
CLC Number:
ZHANG Yuting, DONG Xiaowei, ZHANG Boya, MA Lizhen, LIANG Liya. Effect of Spice Essential Oil Combinations on the Quality and Safety of Air-Dried Catfish Sausage[J]. FOOD SCIENCE, 2024, 45(2): 24-31.
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URL: https://www.spkx.net.cn/EN/10.7506/spkx1002-6630-20230428-272
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