冻藏期间鳝鱼肉色泽及食用品质的变化规律.
- Published in:
- Modern Food Science & Technology, 2025, v. 41, n. 1, p. 145, doi. 10.13982/j.mfst.1673-9078.2025.1.1427
- By:
- Publication type:
- Article
Works by 杨丽凤
Results: 5
1
2
黄鳝片冷藏期间肌肉品质和菌群结构变化.
- Published in:
- Modern Food Science & Technology, 2024, v. 40, n. 12, p. 143, doi. 10.13982/j.mfst.1673-9078.2024.12.1277
- By:
- Publication type:
- Article
3
基于可见光谱的淡水鱼肉持水性的预测研究.
- Published in:
- China Condiment, 2023, v. 48, n. 10, p. 55, doi. 10.3969/j.issn.1000-9973.2023.10.009
- By:
- Publication type:
- Article
4
预制黄鳝加工技术研究进展.
- Published in:
- Journal of Food Safety & Quality, 2023, v. 14, n. 14, p. 184
- By:
- Publication type:
- Article
5
宰杀方式对鳍鱼肌肉品质的影响.
- Published in:
- Food & Machinery, 2023, n. 1, p. 132, doi. 10.13652/j.spjx.1003.5788.2022.80227
- By:
- Publication type:
- Article