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吴多利

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副高级  
Supervisor of Master's Candidates  

Paper Publications

卤煮加工过程中牛肉的品质变化研究

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Affiliation of Author(s):机械工程学院

Journal:JOURNAL OF THERMAL SPRAY TECHNOLOGY

Co-author:刘苏,袁子毅,曹攀,魏新龙,张超

First Author:WDL

Indexed by:应用基础研究

Volume:30(7)

Page Number:1927-1939

ISSN No.:1059-9630

Translation or Not:no

Date of Publication:2021-01-01

Pre One:排酸牛肉的品质变化规律及其烹煮时机的优选

Next One:排酸时间与熟制程度对牛肉挥发性风味物质的影响