杀菌温度对卤蛋脂肪氧化和品质的影响
张清,袁诺,张小飞,彭义交,郭宏,赵金红
Effect of Sterilization Temperature on Lipid Oxidation and Quality Attributes of Marinated Eggs
ZHANG Qing, YUAN Nuo, ZHANG Xiaofei, PENG Yijiao, GUO Hong, ZHAO Jinhong
食品科学
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2022, (5): 69
-75
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DOI: 10.7506/spkx1002-6630-20201207-072