复热方式对预制胡萝卜玉米排骨汤品质的影响
陆佳欣,任唯兆,任婧楠,董会龙,范刚,韦建英,王卓,黄圣伟,吴取芳,张本鹏,邱小筱
Effects of Reheating Methods on the Quality of Prepared Pork Rib Soup with Carrot and Corn
LU Jiaxin, REN Weizhao, REN Jingnan, DONG Huilong, FAN Gang, WEI Jianying, WANG Zhuo, HUANG Shengwei, WU Qufang, ZHANG Benpeng, QIU Xiaoxiao
食品科学
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2025, (2): 193
-203
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DOI: 10.7506/spkx1002-6630-20240713-126