排骨莲藕汤关键加工工艺研究

冯希，张轲，张克田，黄文*

Study on the Key Processing Technologies of Lotus Root Soup with Pork Ribs

FENG Xi，ZHANG Ke，ZHANG Ke-tian，HUANG Wen*

食品科学 . 2010, (10): 330 -335 . DOI: 10.7506/spkx1002-6630-201010073