Optimization of pulsation vacuum rolling rubbing process of bacon by response surface methodology

ZHANG Dong; LI Hong-jun; GAN Xiao; WANG Xin-yue; HE Zhi-fei

doi:10.13995/j.cnki.11-1802/ts.014381

ZHANG Dong, LI Hong-jun, GAN Xiao, WANG Xin-yue, HE Zhi-fei

Food and Fermentation Industries ›› 2017, Vol. 43 ›› Issue (10) : 129-135.

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Food and Fermentation Industries ›› 2017, Vol. 43 ›› Issue (10) : 129-135. DOI: 10.13995/j.cnki.11-1802/ts.014381

Food and Fermentation Industries

Optimization of pulsation vacuum rolling rubbing process of bacon by response surface methodology

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2017, 43(10): 129-135 https://doi.org/10.13995/j.cnki.11-1802/ts.014381

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