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Author: Tongjing Yan
1 Articles are founded.
Effects of Different Storage Temperatures on the Physicochemical Properties and Bacterial Community Structure of Fresh Lamb Meat
Food Sci Anim Resour 2021;41(3):509-526.
https://doi.org/10.5851/kosfa.2021.e15
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https://doi.org/10.5851/kosfa.2021.e15