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Keyword [deterioration of quality]
Result: 1 - 2 | Page: 1 of 1
1.
Effect On Sodium Carboxymethyl Cellulose With Different Structures On Quality Of Frozen Dough And Its Mechanism
2.
Molecular Mechanism Of The Effect Of Myofibrillar Protein Oxidation On The Gel Properties Of Mutton Batters
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