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响应面法优化银鳕鱼脱腥工艺.
- Published in:
- Food Research & Development, 2019, v. 40, n. 12, p. 178, doi. 10.3969/j.issn.1005-6521.2019.12.031
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- Article
四川粗粮凉蛋糕品质评价模型的建立.
- Published in:
- Food Research & Development, 2019, v. 40, n. 12, p. 154, doi. 10.3969/j.issn.1005-6521.2019.12.026
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- Article
黑芝麻蛋糕配方优化及质构特性研究.
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- Food Research & Development, 2019, v. 40, n. 1, p. 105, doi. 10.3969/j.issn.1005-6521.2019.01.018
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- Article
微生物发酵剂对川味牦牛肉香肠品质的影响.
- Published in:
- China Brewing, 2024, v. 43, n. 2, p. 188, doi. 10.11882/j.issn.0254-5071.2024.02.028
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- Article
香肠微生物多样性研究进展.
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- Journal of Food Safety & Quality, 2024, v. 15, n. 15, p. 29, doi. 10.19812/j.cnki.jfsq11-5956/ts.20240424009
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- Article
烹饪方式对猪肉理化特性及挥发性化合物的影响.
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- China Condiment, 2024, v. 49, n. 5, p. 38, doi. 10.3969/j.issn.1000-9973.2024.05.007
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- Article