常压及高压蒸制过程中排骨的品质变化.
- Published in:
- Science & Technology of Food Industry, 2023, v. 44, n. 24, p. 111, doi. 10.13386/j.issn1002-0306.2023030209
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- Article
Works by 王新柳
Results: 2
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2
不同热杀菌条件对蒸排骨预制菜品质的影响.
- Published in:
- China Condiment, 2024, v. 49, n. 2, p. 1, doi. 10.3969/j.issn.1000-9973.2024.02.001
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- Article