科学研究
 

寇小希 王绍金《FOOD CONTROL》,2019

          发布日期:2019-03-01     浏览次数:

     

论文题目:《Effect of heating rates on thermal destruction kinetics of Escherichia coli ATCC25922 in mashed potato and the associated changes in product color

论文链接:https://www.sciencedirect.com/science/article/pii/S0956713518305206?via%3Dihub

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