@article{密 更:56, author = {[密 更, 闫宏伟, 李钰金, 励建荣]}, title = {有机酸诱导和热诱导形成的秘鲁鱿鱼香肠的品质比较}, publisher = {食品科学}, year = {2019}, journal = {食品科学}, volume = {40}, number = {1}, eid = {56}, pages = {56-61}, keywords = {秘鲁鱿鱼;鱼糜;有机酸诱导;热诱导;香肠}, doi = https://www.spkx.net.cn/CN/10.7506/spkx1002-6630-20171227-338 }