不同包装材料结合乳酸钙处理对冷却藏羊肉色泽稳定性的影响
吴仕達, 张玉斌, 邰晶晶, 魏红艳, 雷芸, 余群力
Effect of different packaging materials combined with calcium lactate treatment on color stability of chilled Tibetan mutton
WU Shida, ZHANG Yubin, TAI Jingjing, WEI Hongyan, LEI Yun, YU Qunli
食品与发酵工业
.
2020, (10): 152
-158
.
DOI: 10.13995/j.cnki.11-1802/ts.022706
