基于 TG 酶介导的莲藕风味鱼糕配方优化研究及 其品质评价.
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- China Food Additives, 2024, v. 35, n. 2, p. 176, doi. 10.19804/j.issn1006-2513.2024.2.022
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- Article
Works by 舒雄辉
Results: 3
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基于 TG 酶介导的莲藕鸭肉复合乳化肠配方 及工艺优化研究.
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- China Condiment, 2024, v. 49, n. 9, p. 130, doi. 10.3969/j.issn.1000-9973.2024.09.020
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- Article
3
葛根鸭肉风味乳化肠配方工艺优化及其品质分析.
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- China Condiment, 2024, v. 49, n. 8, p. 79, doi. 10.3969/j.issn.1000-9973.2024.08.015
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- Article