羊肉脉动真空腌制工艺参数优化及腌制模型建立
徐薇薇1,2,王振宇1,倪 娜1,田建文2,3,张德权1,*
Optimization of Salting of Lamb Meat under Pulsed Vacuum Pressure by Response Surface Methodology
XU Weiwei1,2, WANG Zhenyu1, NI Na1, TIAN Jianwen2,3, ZHANG Dequan1,*
食品科学
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2015, (14): 29
-33
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DOI: 10.7506/spkx1002-6630-201514006