不同预冷方式对西式火腿风味及微生物安全的影响.
- Published in:
- Modern Food Science & Technology, 2021, v. 37, n. 8, p. 234, doi. 10.13982/j.mfst.1673-9078.2021.8.0122
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- Publication type:
- Article
Works by 罗丹娴
Results: 3
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真空腌制过程中鱼肉水分迁移和组织结构变化 规律研究.
- Published in:
- Food Research & Development, 2021, v. 42, n. 14, p. 1, doi. 10.12161/j.issn.1005-6521.2021.14.001
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- Publication type:
- Article
3
不同盐水注射量下西式火腿真空预冷过程中 水分存在形式及孔隙结构变化规律.
- Published in:
- Shipin Kexue/ Food Science, 2021, v. 42, n. 21, p. 87, doi. 10.7506/spkx1002-6630-20201125-256
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- Publication type:
- Article