不同原料羊汤胶体纳米颗粒冻藏稳定性差异研究
付佳宁, 李少博, 陈丽, 徐美珍, 刘玲, 张德权
Comparison of frozen stability of colloidal nanoparticles from different raw materials for sheep soup
FU Jianing, LI Shaobo, CHEN Li, XU Meizhen, LIU Ling, ZHANG Dequan
食品与发酵工业
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2024, (17): 268
-274
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DOI: 10.13995/j.cnki.11-1802/ts.037286
