解冻后兔肉待加工过程中理化指标与菌落总数的变化
王晓君,张斌斌,夏杨毅,尚永彪
Changes in Physicochemical Indicators and Total Viable Count of Frozen Rabbit Meat during Pending Process after Thawing
WANG Xiaojun, ZHANG Binbin, XIA Yangyi, SHANG Yongbiao
食品科学
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2015, (23): 121
-126
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DOI: 10.7506/spkx1002-6630-201523023