可得然胶添加量对卤牛肉蒸煮得率 及品质特性的影响.
- Published in:
- Food Research & Development, 2024, v. 45, n. 6, p. 31, doi. 10.12161/j.issn.1005‐6521.2024.06.005
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- Publication type:
- Article
Works by 陆瑞琪
Results: 3
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2
外源添加物对海杂鱼鱼糜凝胶特性的影响.
- Published in:
- Food Research & Development, 2023, v. 44, n. 2, p. 50, doi. 10.12161/j.issn.1005-6521.2023.02.008
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- Publication type:
- Article
3
可得然胶对米粉加工及食用品质的影响.
- Published in:
- Shipin Kexue/ Food Science, 2021, v. 42, n. 16, p. 23, doi. 10.7506/spkx1002-6630-20200814-185
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- Publication type:
- Article