科研项目详细信息
Utilization of Chemistry, Sensory Science, and Statistics to Add Value to Muscle Food Products Through Improving Quality and Decreasing Safety Risks
Schilling, M
SAES - MISSISSIPPI STATE UNIVERSITY
Subject:食品科学和技术
美国|英语
2014至2014
Source: 美国食品与农业研究所
Link: https://portal.nifa.usda.gov/web/crisprojectpages/218901.php