不同柑橘纤维及添加量对酱牛肉出品率及 品质的影响.
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- Shipin Kexue/ Food Science, 2024, v. 45, n. 11, p. 226, doi. 10.7506/spkx1002-6630-20231009-057
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- Article
Works matching AU 张明成
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暂时性感官支配法及其在食品感官 评价中的研究进展.
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- Shipin Kexue/ Food Science, 2023, v. 44, n. 15, p. 360, doi. 10.7506/spkx1002-6630-20220905-043
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- Article
3
冷却方式和NaCl 浓度对猪肉匀浆物 凝胶特性的影响.
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- Journal of Food Safety & Quality, 2019, v. 10, n. 14, p. 4735
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- Article