鸭肉松制备的关键工艺优化

耿保玉，范远景，王明和，刘培志，张帆，孟静，金宇霞，龚涛，韦唯

Optimization of Key Process Parameter for the Production of Duck Meat Floss

GENG Baoyu1, FAN Yuanjing1,*, WANG Minghe2, LIU Peizhi2, ZHANG Fan1, MENG Jing1, JIN Yuxia1, GONG Tao1, WEI Wei1

食品科学 . 2015, (24): 77 -82 . DOI: 10.7506/spkx1002-6630-201524013