超高温巴氏杀菌对全蛋液功能性质和 理化性质的影响.
- Published in:
- Food Research & Development, 2021, v. 42, n. 7, p. 83, doi. 10.12161/j.issn.1005-6521.2021.07.014
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- Article
Works by 宋雨齐
Results: 3
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2
二氧化氯结合加热法处理蛋源对 液蛋产品特性的影响.
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- Food Research & Development, 2020, v. 41, n. 1, p. 1, doi. 10.12161/j.issn.1005-6521.2020.01.001
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- Article
3
物理化学协同处理对蛋源表面微生物的影响.
- Published in:
- Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2021, v. 21, n. 9, p. 203, doi. 10.16429/j.1009-7848.2021.09.022
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- Article