水分含量对软烤鱿鱼足片质构和色泽的影响
王丽丽,杨宪时,李学英,迟海,黄洪亮
The effect of moisture content on the texture and color of light baked squid tentacles
WANG Li-li, YIAN Xian-shi, LI Xue-ying, CHI Hai, HUANG Hong-liang
食品与发酵工业
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2014, (02): 47
-50
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DOI: 10.13995/j.cnki.11-1802/ts.2014.02.024
