領(lǐng)學術(shù)科研之先，創(chuàng)食品科技之新
—— 中國食品雜志社
?The antimicrobial and antioxidant effects of two spice extracts and their combination on raw chicken meat during storage for 15 days at 4 ?C were studied. Raw chicken meat was treated with BHT (positive control), rosemary (RO), cloves (CL), and their com
電話: 010-87293157
地址: 北京市豐臺區(qū)洋橋70號
版權(quán)所有 @ 2023 中國食品雜志社 京公網(wǎng)安備11010602060050號 京ICP備14033398號-2
