生物保鲜剂对气调包装盐水鹅制品品质的影响研究.
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- China Condiment, 2024, v. 49, n. 4, p. 186, doi. 10.3969/j.issn.1000-9973.2024.04.032
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- Article
Works matching AU 曹仲文
Results: 5
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芹椒酱制作工艺优化及品质分析.
- Published in:
- China Condiment, 2024, v. 49, n. 2, p. 129, doi. 10.3969/j.issn.1000-9973.2024.02.019
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- Publication type:
- Article
3
基于感官剖面分析法、熵权法和灰色关联度法的 扬州兰花干品质评价.
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- Food & Machinery, 2022, n. 9, p. 198, doi. 10.13652/j.spjx.l003.578&2022.90091
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- Article
4
米曲霉菌发酵豆渣制备饼干的工艺研究与品质分析.
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- Soybean Science / Dadou Kexue, 2024, v. 43, n. 2, p. 217, doi. 10.11861/j.issn.1000-9841.2024.02.0217
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- Article
5
基于熵权法、灰色关联度法和低场核磁共振 检测的苹果品质评价.
- Published in:
- Science & Technology of Food Industry, 2024, v. 45, n. 1, p. 231, doi. 10.13386/j.issn1002-0306.2023010032
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- Article