沙蟹汁发酵过程中微生物与理化成分动态变化分析.
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- China Brewing, 2019, v. 38, n. 8, p. 41, doi. 10.11882/j.issn.0254-5071.2019.08.009
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- Article
Works matching AU 邓楚津
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高密度 CO<sub>2</sub>处理过程中虾肌球蛋白分子间作用力的变化.
- Published in:
- Shipin Kexue/ Food Science, 2018, v. 39, n. 7, p. 153, doi. 10.7506/spkx1002-6630-201807023
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- Article
3
基于模糊数学评价法优化对虾真空油炸工艺.
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- Journal of Southern Agriculture, 2017, v. 48, n. 7, p. 1266, doi. 10.3969/j.issn.2095-1191.2017.07.23
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- Article