茶香型乌鱼肉脯的工艺研究及优化.
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- Food Research & Development, 2019, v. 40, n. 5, p. 128, doi. 10.3969/j.issn.1005-6521.2019.05.023
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Works matching AU 谢意通
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不同烫漂方式及冷冻速率对预制 西兰花质构品质的影响.
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- Shipin Kexue/ Food Science, 2025, v. 46, n. 1, p. 121, doi. 10.7506/spkx1002-6630-20231202-007
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1-甲基环丙烯处理对采后紫背天葵 抗氧化系统的影响.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 1, p. 164, doi. 10.7506/spkx1002-6630-20201219-222
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