烹饪熟度对牛肉肌原纤维蛋白结构特性 和氧化特性的影响.
- Published in:
- Shipin Kexue/ Food Science, 2021, v. 42, n. 13, p. 17, doi. 10.7506/spkx1002-6630-20200717-229
- By:
- Publication type:
- Article
Works by 万红兵
Results: 2
1
2
加热温度和时间对牛肉嫩度影响的主成分分析评价.
- Published in:
- Transactions of the Chinese Society of Agricultural Engineering, 2018, v. 34, n. 13, p. 303, doi. 10.11975/j.issn.1002-6819.2018.13.037
- By:
- Publication type:
- Article