芋头粉对低盐巴沙鱼鱼糜凝胶特性的影响.
- Published in:
- China Condiment, 2024, v. 49, n. 8, p. 106, doi. 10.3969/j.issn.1000-9973.2024.08.018
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- Publication type:
- Article
Works by 武家宇
Results: 3
1
2
基于主成分分析 TG 酶对低盐鱼肠品质的影响.
- Published in:
- China Condiment, 2024, v. 49, n. 4, p. 85, doi. 10.3969/j.issn.1000-9973.2024.04.014
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- Publication type:
- Article
3
桑叶粉添加量对生鲜面条品质及抗氧化活性的影响.
- Published in:
- Modern Food Science & Technology, 2023, v. 39, n. 12, p. 226, doi. 10.13982/j.mfst.1673-9078.2023.12.1560
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- Publication type:
- Article