电压力锅和紫砂锅烹饪排骨藕汤的品质比较研究

张静妍1，徐丰1，石芸2，王可兴1，王鲁峰1,*

Comparison of Quality Characteristics of Lotus Root Pork Rib Soups from Electric Pressure Cooker and Clay Cooker

ZHANG Jing-yan1, XU Feng1, SHI Yun2, WANG Ke-xing1, WANG Lu-feng1,*

食品科学 . 2014, (16): 261 -266 . DOI: 10.7506/spkx1002-6630-201416050