不同杀菌温度及贮藏条件对卤蛋菌落总数 和脂肪酸组分的影响.
- Published in:
- Shipin Kexue/ Food Science, 2022, v. 43, n. 13, p. 163, doi. 10.7506/spkx1002-6630-20210326-325
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- Publication type:
- Article
Works by 彭义交
Results: 10
1
2
杀菌温度对卤蛋脂肪氧化和品质的影响.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 5, p. 69, doi. 10.7506/spkx1002-6630-20201207-072
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- Article
3
气流膨化过程中马铃薯方便粥水分变化动力学 模型及品质变化分析.
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- Shipin Kexue/ Food Science, 2021, v. 42, n. 23, p. 137, doi. 10.7506/spkx1002-6630-20201117-176
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- Publication type:
- Article
4
基于变异系数法对气流膨化处理马铃薯方便粥 品质的评价.
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- Shipin Kexue/ Food Science, 2021, v. 42, n. 15, p. 81, doi. 10.7506/spkx1002-6630-20200901-005
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- Publication type:
- Article
5
凝固温度对填充豆腐凝胶特性及 分子间作用力的影响.
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- Shipin Kexue/ Food Science, 2020, v. 41, n. 23, p. 49, doi. 10.7506/spkx1002-6630-20200602-027
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- Publication type:
- Article
6
低耗水管道化制浆技术对豆浆品质及稳定性的影响.
- Published in:
- Shipin Kexue/ Food Science, 2019, v. 40, n. 7, p. 144, doi. 10.7506/spkx1002-6630-20180815-159
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- Article
7
北豆腐微生态分析及低耗水制浆技术 对腐败菌的控制.
- Published in:
- Shipin Kexue/ Food Science, 2018, v. 39, n. 23, p. 66, doi. 10.7506/spkx1002-6630-201823011
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- Publication type:
- Article
8
薯类原料膨化特性及其膨化粉品质特性.
- Published in:
- Shipin Kexue/ Food Science, 2018, v. 39, n. 15, p. 48, doi. 10.7506/spkx1002-6630-201815007
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- Publication type:
- Article
9
红小豆蒸煮过程中的糊化特性及微观结构.
- Published in:
- Shipin Kexue/ Food Science, 2018, v. 39, n. 7, p. 41, doi. 10.7506/spkx1002-6630-201807007
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- Publication type:
- Article
10
不同酵母对加速实验贮藏过程中自发粉蒸制馒头品质的影响.
- Published in:
- China Brewing, 2025, v. 44, n. 1, p. 253, doi. 10.11882/j.issn.0254-5071.2025.01.037
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- Publication type:
- Article