×
模态框（Modal）标题
在这里添加一些文本
Close
Close
Submit
Cancel
Confirm
×
模态框（Modal）标题
×
Toggle navigation
Home
About Journal
About Journal
Editorial Board
Editor-in-chief
Guidelines for Authors
Guidelines for Authors
Instruction for Authors
Pubication Ethics
Contact Us
中文
Comparisons of rheological properties and textural characteristics between PSE-like and normal chicken meat
SUN Hao, XU Xing-lian, WANG Peng
Food and Fermentation Industries . 2013, (
05
): 194 -199 . DOI: 10.13995/j.cnki.11-1802/ts.2013.05.044
