低温等离子体杀菌对肉品食用品质的影响规律与机制研究进展
邱月, 王旭骅, 谢雪华, 丁玉庭, 吕飞
Overview on changes and mechanism of low-temperature plasma sterilization on edible quality of meat products
QIU Yue, WANG Xuhua, XIE Xuehua, DING Yuting, LYU Fei
食品与发酵工业
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2024, (6): 332
-340
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DOI: 10.13995/j.cnki.11-1802/ts.035256
