BIBLIOGRAPHIC RECORD

Effect of Antifreeze Glycopeptides on the Quality and Microstructure of Frozen Lamb Meatballs

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Recorded authors
Rong Dong; Shengkun Yan; Guoqiang Wang; Pei Wang
Source of metadata
Crossref
Year recorded
2025

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Reference

Rong Dong; Shengkun Yan; Guoqiang Wang; Pei Wang. (2025). Effect of Antifreeze Glycopeptides on the Quality and Microstructure of Frozen Lamb Meatballs. https://doi.org/10.3390/metabo15030202

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