梯度升温与恒温杀菌工艺对自贡冷吃牛肉中挥发性物质的影响
刘博文,赵冰,赵燕,张顺亮,梁二宏,李素,张凯华,席丽琴,张晨,赵欣
Effects of Gradient Heating and Constant Temperature Sterilization on Volatile Substances of Zigong Cold Spicy Beef
LIU Bowen, ZHAO Bing, ZHAO Yan, ZHANG Shunliang, LIANG Erhong, LI Su, ZHANG Kaihua, XI Liqin, ZHANG Chen, ZHAO Xin
食品科学
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2025, (13): 266
-225
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DOI: 10.7506/spkx1002-6630-20241226-225