文献检索/Quality Assurance and Safety of Crops & FoodsEM-T3Quality Assurance and Safety of Crops & Foods2021-05-26第 13 卷第 2 期，67-78开放获取Industrial and culinary practice effects on biologically active polyamines level in turkey meatMoein BashiryKermanshah University of Medical SciencesHedayat HoseiniNational Nutrition and Food Technology Research InstituteAbdorreza MohammadiNational Nutrition and Food Technology Research InstituteEhsan SadeghiKermanshah University of Medical SciencesNader Karimian KhosroshahiFrancisco J. BarbaUniversitat de ValènciaAmin Mousavi KhaneghahUniversidade Estadual de Campinas (UNICAMP)开放获取全文去出版社页面 引用论文图谱收藏 被引提醒分享打印登录后看摘要和中文要点英文摘要、AI 生成的中文摘要和三条要点、参考文献和引证文献列表、论文图谱，注册免费。登录 / 注册关键词polyaminesputrescinesperminespermidineturkey breast meatcuring agentssodium nitritesodium chloridesodium polyphosphatevitamin Cfryingboilingcooking effectsmeat processing参考文献47引证文献0相似文献引文网络关联作者相关机构登录后可以看完整列表。去登录论文图谱本篇和它的参考文献、引证文献、相似文献登录后可以看这篇的论文图谱：谁被它引用、谁引用了它、还有哪些相似的研究。登录 / 注册
