Your Location:
Home >
Browse articles >
Kernel principal composition analysis of sensory and physiochemical quality of fermented bean curd
Kernel principal composition analysis of sensory and physiochemical quality of fermented bean curd
- Journal of China Agricultural University Issue 3, (2004)
DOI: 10.11841/j.issn.1007-4333.2004.03.083
Scan QR Code
Full Text(HTML)
References
Publication Info
Metrics
3
Views
1
Downloads
0
CSCD
Alert me when the article has been cited
Submit
Tools
- BibTeXDownload
- EndnoteDownload
- RefMan Download
- NoteExpressDownload
- NoteFirstDownload
Related Articles
Progress in the application of AI+Science and Technology Backyard in smart livestock farming
Open-field vegetable unmanned farms: Current situation and challenges
Optimization strategies of water-saving and nitrogen reduction for spring maize in mildly saline soils of Ningxia Yellow River irrigation area
Construction path of new quality productive forces for tourism-oriented traditional villages through spatial production
Design and experiment of horizontal folding wide-width cotton film-laying seed drill
Related Author
No data
Related Institution
No data


