Effect of the chemical composition and structural properties of beef tallow from different adipose tissues on bread quality
Author:
Funder
Chongqing Municipal Science and Technology Bureau
Publisher
Elsevier BV
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Cited by 2 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Physicochemical properties and flavor substances analyses of refined beef tallow with dry fractionation treatment;Food Chemistry;2024-12
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