低频超声辅助静态腌制对鸭肉水分分布及品质特性的影响
王引兰, 王恒鹏, 孟祥忍
Effect of low-frequency ultrasound-assisted static curing on water distribution and quality characteristics of duck meat
WANG Yinlan, WANG Hengpeng, MENG Xiangren
食品与发酵工业
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2025, (2): 234
-241
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DOI: 10.13995/j.cnki.11-1802/ts.038706
