初始气体比例对白玉菇高温主动气调贮藏品质的影响
王俊城,王欣,周春梅,刘宝林,唐惠明,孙燕敏
The Effect of Initial O2 and CO2 Ratio on the Shelf-life Quality of White Hypsizygus Marmoreus During Active MAP Storage at Relatively High Temperature
Wang Jun-cheng, Wang Xin, Zhou Chun-mei, Liu Bao-lin, Tang Hui-ming, Sun Yan-min
食品与发酵工业
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2010, (08): 168
-172
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DOI: 10.13995/j.cnki.11-1802/ts.2010.08.022
