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Author: Zhuang Zhuang Qiu
1 Articles are founded.
Physicochemical Properties and Shelf-Life of Regular-Fat Sausages with Various Levels of Grape Tomato Powder Prepared by Different Drying Methods
Food Sci Anim Resour 2020;40(5):722-733.
https://doi.org/10.5851/kosfa.2020.e47
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https://doi.org/10.5851/kosfa.2020.e47