×
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
Instructions for Authors
Guidelines for author
Receive policy
Submitting template
Copyright
Peer Review
Publication Ethics
Open Access Policy
Open Access Policy
Access to Archive
Subscription
Contact Us
中文
Comparison on filming properties of three fresh water fish scale gelatins
TU Zong-cai, HUANG Tao, WANG Hui, SHA Xiao-mei, HUANG Xiao-qin, HE Na
Food and Fermentation Industries . 2014, (
02
): 151 -154 . DOI: 10.13995/j.cnki.11-1802/ts.2014.02.041
