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 |