不同压力煮制对鸡胸肉风味的影响.
- Published in:
- Storage & Process, 2024, n. 1, p. 28, doi. 10.3969/j.issn.1009-6221.2024.01.005
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- Publication type:
- Article
Works by 王昱苏
Results: 4
1
2
红酒牛排复合腌制剂配方优化及风味分析.
- Published in:
- Storage & Process, 2022, n. 7, p. 45, doi. 10.3969/j.issn.1009-6221.2022.07.007
- By:
- Publication type:
- Article
3
高良姜素、槲皮素对调理鸡排食用品质及杂环胺的影响.
- Published in:
- Storage & Process, 2022, n. 4, p. 59, doi. 10.3969/j.issn.1009-6221.2022.04.008
- By:
- Publication type:
- Article
4
煮制压力和保压时间对鸡肉肌原纤维 蛋白结构的影响.
- Published in:
- Science & Technology of Food Industry, 2024, v. 45, n. 10, p. 25, doi. 10.13386/j.issn1002-0306.2023050136
- By:
- Publication type:
- Article