煮制温度对牛骨白汤乳化体系稳定性的影响
肖妍, 曹晓铃, 谢帅, 孙灵霞, 赵莉君, 张宁, 王雁霄, 李苗云, 朱瑶迪, 赵改名, 柳艳霞, 马阳阳
Effect of cooking temperature on emulsification system stability of bovine bone white soup
XIAO Yan, CAO Xiaoling, XIE Shuai, SUN Lingxia, ZHAO Lijun, ZHANG Ning, WANG Yanxiao, LI Miaoyun, ZHU Yaodi, ZHAO Gaiming, LIU Yanxia, MA Yangyang
食品与发酵工业
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2026, (2): 221
-227
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DOI: 10.13995/j.cnki.11-1802/ts.040898
