Characterization of stewed beef by sensory evaluation and multiple intelligent sensory technologies combined with chemometrics methods
出版年份 2022 全文链接
标题
Characterization of stewed beef by sensory evaluation and multiple intelligent sensory technologies combined with chemometrics methods
作者
关键词
-
出版物
FOOD CHEMISTRY
Volume 408, Issue -, Pages 135193
出版商
Elsevier BV
发表日期
2022-12-13
DOI
10.1016/j.foodchem.2022.135193
参考文献
相关参考文献
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