Effects of Storage Methods and Time on the Quality of Fresh Cooked Noodles

Yan Yong-qiang, Li Bian-sheng, Ruan Zheng

Food and Fermentation Industries ›› 2012, Vol. 38 ›› Issue (07) : 132-136.

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PDF(335 KB)
Food and Fermentation Industries ›› 2012, Vol. 38 ›› Issue (07) : 132-136. DOI: 10.13995/j.cnki.11-1802/ts.2012.07.035
Food and Fermentation Industries

Effects of Storage Methods and Time on the Quality of Fresh Cooked Noodles

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2012, 38(07): 132-136 https://doi.org/10.13995/j.cnki.11-1802/ts.2012.07.035

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