不同烹饪加工方式对羊肉品质和电子感官特性的影响
徐美珍, 张德权, 李少博, 付佳宁, 杨奇, 刘维华, 陈丽
Effects of different cooking methods on quality and electronic sensory characteristics of lamb meat
XU Meizhen, ZHANG Dequan, LI Shaobo, FU Jianing, YANG Qi, LIU Weihua, CHEN Li
食品与发酵工业
.
2024, (20): 161
-170
.
DOI: 10.13995/j.cnki.11-1802/ts.037711
