多频复合超声真空煮制对卤牛肉肌纤维结构及 保水性的影响.
- Published in:
- Shipin Kexue/ Food Science, 2024, v. 45, n. 4, p. 264, doi. 10.7506/spkx1002-6630-20230503-006
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- Publication type:
- Article
Works by 周 頔
Results: 6
1
2
南川地区龙马溪组页岩气地应力场特征及 对产量影响分析.
- Published in:
- Petroleum Geology & Recovery Efficiency, 2023, v. 30, n. 4, p. 55, doi. 10.13673/j.pgre.202208024
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- Publication type:
- Article
3
基于混料设计研究代糖配比及其对 炼乳品质的影响.
- Published in:
- Journal of Food Safety & Quality, 2024, v. 15, n. 15, p. 147, doi. 10.19812/j.cnki.jfsq11-5956/ts.202404260
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- Publication type:
- Article
4
低聚糖类益生元对炼乳品质的影响.
- Published in:
- Journal of Food Safety & Quality, 2022, v. 13, n. 18, p. 5887
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- Publication type:
- Article
5
腌制温度和食盐用量对咸鸭蛋蛋黄脂质的影响.
- Published in:
- Transactions of the Chinese Society of Agricultural Engineering, 2015, v. 31, n. 18, p. 281, doi. 10.11975/j.issn.1002-6819.2015.18.038
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- Publication type:
- Article
6
川东南五峰组-龙马溪组页岩气目标评价及水平井设计技术.
- Published in:
- Science Technology & Engineering, 2023, v. 23, n. 3, p. 1024
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- Publication type:
- Article