超高压处理对川菜熟食杀菌效果及品质的影响
宋永程, 王晓琼, 侯鑫悦, 毕秀芳, 邢亚阁, 车振明
Effect of ultra high pressure treatment on microbial inactivation and quality of cooked meat in Sichuan cuisine
SONG Yongcheng, WANG Xiaoqiong, HOU Xinyue, BI Xiufang, XING Yage, CHE Zhenming
食品与发酵工业
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2020, (19): 161
-166
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DOI: 10.13995/j.cnki.11-1802/ts.024047
