超声波辅助煮制牛肉传质动力学分析及品质变化研究
刘佳利, 和郁春, 余秋雨, 岳子燕, 朱迎春
Analysis of mass transfer kinetics and quality changes in beef during ultrasonic-assisted cooking
LIU Jiali, HE Yuchun, YU Qiuyu, YUE Ziyan, ZHU Yingchun
食品与发酵工业
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2025, (14): 245
-252
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DOI: 10.13995/j.cnki.11-1802/ts.041186
