Works matching AU 时振华

超声波/超高压结合低温真空烹饪 对卤牛肉品质的影响.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 9, p. 73, doi. 10.13386/j.issn1002-0306.2024040358

By:

• 时振华;
• 唐道邦;
• 杨怀谷;
• 刘学铭;
• 王旭苹;
• 林耀盛;
• 邹金浩;
• 程镜蓉;
• 朱明军

Publication type:

Article