PDF(4070 KB)
PDF(4070 KB)
PDF(4070 KB)
低温等离子体杀菌对肉品食用品质的影响规律与机制研究进展
({{custom_author.role_cn}}), {{javascript:window.custom_author_cn_index++;}}Overview on changes and mechanism of low-temperature plasma sterilization on edible quality of meat products
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