基于GC-MS比较不同炸制时间猪肉丸 挥发性风味成分的变化.
- Published in:
- Modern Food Science & Technology, 2025, v. 41, n. 1, p. 273, doi. 10.13982/j.mfst.1673-9078.2025.1.1355
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- Publication type:
- Article
Works by 张贝宁
Results: 3
1
2
模糊数学感官评价结合正交实验及响应面法 优化鸡蛋银条肉酱辅料配方.
- Published in:
- Modern Food Science & Technology, 2024, v. 40, n. 11, p. 256, doi. 10.13982/j.mfst.1673-9078.2024.11.1262
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- Publication type:
- Article
3
焖制时间对米饭食用品质的影响.
- Published in:
- Food Research & Development, 2024, v. 45, n. 5, p. 67, doi. 10.12161/j.issn.1005-6521.2024.05.010
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- Publication type:
- Article