形变速率和压缩程度对水煮蛋质构分析的影响

余秀芳1，马美湖1,*，杨芳1，刘丽莉1,2，杜新武3

Effects of Deformation Rate and Degree of Compression on Texture Profile Analysis of Hard-boiled Egg

YU Xiu-fang1，MA Mei-hu1,*，YANG Fang1，LIU Li-li1,2，DU Xin-wu3

食品科学 . 2010, (21): 147 -151 . DOI: 10.7506/spkx1002-6630-201021033