直投式菌种和母液发酵白酸汤的品质比较.
- Published in:
- Modern Food Science & Technology, 2024, v. 40, n. 2, p. 120, doi. 10.13982/j.mfst.1673-9078.2024.2.0031
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- Publication type:
- Article
Works by 田其明
Results: 3
1
2
不同贮藏温度下香菇油辣椒酱品质变化 规律及货架期预测.
- Published in:
- Food Research & Development, 2022, v. 43, n. 22, p. 145, doi. 10.12161/j.issn.1005-6521.2022.22.020
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- Publication type:
- Article
3
香菇速食酸汤块的研制及其品质分析.
- Published in:
- China Condiment, 2024, v. 49, n. 8, p. 163, doi. 10.3969/j.issn.1000-9973.2024.08.027
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- Publication type:
- Article