滚揉时间和食盐水浓度对鸡肉调理制品食用品质的影响
苑瑞生,张佳,王秀江,李飞燕,冯晓慧,罗欣
Effect of Rubbing Time and Sodium Chloride Concentrations on the Quality of Prepared Chicken
Yuan Rui-sheng, Zhang Jia, Wang Xiu-jiang, Li Fei-yan, Feng Xiao-hui, Luo Xin
食品与发酵工业
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2011, (08): 184
-189
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DOI: 10.13995/j.cnki.11-1802/ts.2011.08.040
