三种热加工方式对猪肉风干肠理化和感官特性影响的研究
吕伟, 许文琪, 黄一承, 史玉, 慕思雨, 李晓磊, 李丹
Effects of three thermal processing methods on physicochemical and sensory properties of pork air-dried sausages
LYU Wei, XU Wenqi, HUANG Yicheng, SHI Yu, MU Siyu, LI Xiaolei, LI Dan
食品与发酵工业
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2023, (16): 196
-205
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DOI: 10.13995/j.cnki.11-1802/ts.033469
