啤酒酵母细胞液脱腥处理对兔肉物理化学性质的影响
王亚娜,夏杨毅,张 丹,尚永彪,李洪军
Effect of Deodorization with a Brewer’s Yeast Containing Alcohol and Aldehyde Dehydrogenase on Physicochemical Properties of Rabbit Leg Meat
WANG Yana, XIA Yangyi, ZHANG Dan, SHANG Yongbiao, LI Hongjun
食品科学
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2015, (23): 89
-94
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DOI: 10.7506/spkx1002-6630-201523017