MYCOPATHOLOGY AND MYCOLOGY

被引：0
|
作者：
Pollini, Aldo
机构：
来源：
RIVISTA ITALIANA DELLE SOSTANZE GRASSE | 2024年 / 101卷 / 01期
关键词：
OLIVE OIL; LOW-FAT; CHOLESTEROL CONTENT; SENSORY PROPERTIES; LIPID OXIDATION; GROUND-BEEF; CARBOXYMETHYL CELLULOSE; QUALITY CHARACTERISTICS; PARTIAL SUBSTITUTION; PARTIAL REPLACEMENT;
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
收藏
页数：70
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