过热蒸汽技术对烤鱼“外酥里嫩”品质特性和风味的影响
米鑫鑫, 郑茜, 唐密, 戴宏杰, 马良, 张宇昊
Impact of superheated steam technology on ‘crispy outside and tender inside’ quality characteristics and flavor of roasted fish
MI Xinxin, ZHENG Xi, TANG Mi, DAI Hongjie, MA Liang, ZHANG Yuhao
食品与发酵工业
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2025, (16): 61
-71
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DOI: 10.13995/j.cnki.11-1802/ts.041325
