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pro vyhledávání: '"Panhong HU"'
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 10, Pp 176-186 (2024)
In order to further develop and improve the quality of pork meatballs, Plackett-Burman combined with Box-Behnken experimental design was used to optimize the processing formula of pork meatball added with soluble antioxidant dietary fiber (SADF) from
Externí odkaz:
https://doaj.org/article/456d4c60f6a24af6ad3429b64682b38f
