基于注射-滚揉工艺的酱卤肉制品风味料液制备工艺的优化
马菲, 郇延军, 刁欣悦, 刘丽
Optimization of preparation process of meat seasoned brine based on injection-rolling process
MA Fei, HUAN Yanjun, DIAO Xinyue, LIU Li
食品与发酵工业
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2019, (18): 162
-167
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DOI: 10.13995/j.cnki.11-1802/ts.020357
