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| Formato: | Recurso digital |
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2025
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| Acceso en línea: | https://doi.org/10.5281/zenodo.15526838 |
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| _version_ | 1866901120004128768 |
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| author | Hao, Qi |
| author_facet | Hao, Qi |
| contents | |
| format | Recurso digital |
| id | zenodo_https___doi_org_10_5281_zenodo_15526838 |
| institution | Zenodo |
| language | |
| publishDate | 2025 |
| publisher | Zenodo |
| record_format | zenodo |
| spellingShingle | Comparative Analysis of Meat Quality and Flavor Compounds in Hot fresh, Chilled, and Frozen Qingyuan Partridge Chicken-Supplementary Hao, Qi |
| title | Comparative Analysis of Meat Quality and Flavor Compounds in Hot fresh, Chilled, and Frozen Qingyuan Partridge Chicken-Supplementary |
| url | https://doi.org/10.5281/zenodo.15526838 |