Works by 周晓荣

鸭腿减盐滚揉腌制过程中的传质动力学.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 23, p. 1, doi. 10.7506/spkx1002-6630-20190318-213

By:

• 匡 威;
• 安 亮;
• 徐 军;
• 王海滨;
• 周晓荣;
• 陈季旺;
• 胥 伟;
• 廖 鄂;
• 陈功明;
• 任广才

Publication type:

Article