3 种海参脱腥方法的效果比较研究.
- Published in:
- Food Research & Development, 2021, v. 42, n. 20, p. 79, doi. 10.12161/j.issn.1005-6521.2021.20.012
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- Publication type:
- Article
Works by 胡晓苹
Results: 5
1
2
海南不同地区鹧鸪茶挥发性成分 HS-SPME-GC/MS分析与评价.
- Published in:
- Food Research & Development, 2019, v. 40, n. 22, p. 151, doi. 10.12161/j.issn.1005-6521.2019.22.025
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- Publication type:
- Article
3
海南黑猪与湖北白猪、三江白猪的 脂肪酸组成差异分析.
- Published in:
- Food Research & Development, 2018, v. 39, n. 18, p. 155, doi. 10.3969/j.issn.1005-6521.2018.18.028
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- Publication type:
- Article
4
三种猪肉质构特性比较研究.
- Published in:
- Food Research & Development, 2018, v. 39, n. 10, p. 22, doi. 10.3969/j.issn.1005-6521.2018.10.005
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- Publication type:
- Article
5
传统红糖与精制赤砂糖理化性质比较.
- Published in:
- Shipin Kexue/ Food Science, 2018, v. 39, n. 7, p. 125, doi. 10.7506/spkx1002-6630-201807019
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- Publication type:
- Article