Optimization of oyster flavored crispy chips processing by surface analysis methodology
Online published: 2018-03-16
Key words: oyster; orthogonal experiment; response surface analysis
PENG Xiu-qing et al . Optimization of oyster flavored crispy chips processing by surface analysis methodology[J]. Food and Fermentation Industries, 2018 , 44(2) : 176 . DOI: 10.13995/j.cnki.11-1802/ts.011004
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