不同加热方式结合迷迭香对大口黑鲈脂质 氧化及其风味的影响.
- Published in:
- Journal of Food Safety & Quality, 2023, v. 14, n. 11, p. 43
- By:
- Publication type:
- Article
Works by 刘栋银
Results: 3
1
2
不同解冻方式对干制武昌鱼品质及 挥发性风味的影响.
- Published in:
- Journal of Food Safety & Quality, 2023, v. 14, n. 11, p. 87
- By:
- Publication type:
- Article
3
不同养殖地区克氏原螯虾肌肉熟制前后滋味差异.
- Published in:
- Modern Food Science & Technology, 2025, v. 41, n. 3, p. 351, doi. 10.13982/j.mfst.1673-9078.2025.3.1399
- By:
- Publication type:
- Article