腌制液中碱液浓度对阶段调碱法快速腌制无重金属盐类皮蛋品质的影响
冯婷婷, 彭倩, 王洋, 叶阳
Effect of alkali concentration in brine on quality of non-heavy-metal quickly salted preserved eggs by cascade alkali adjusting method
FENG Tingting, PENG Qian, WANG Yang, YE Yang
食品与发酵工业
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2020, (10): 191
-196
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DOI: 10.13995/j.cnki.11-1802/ts.022026
