Current position: Home >> Scientific Research >> Paper Publications
周晓燕

Personal Information

正高级  
Supervisor of Master's Candidates  

Paper Publications

烹饪中发酵粉脆皮糊调配工艺的优化

Hits:

Affiliation of Author(s):旅游烹饪学院

Journal:食品科学

Co-author:唐建华,陈剑,王萧

First Author:ZXY

Indexed by:应用基础研究

Volume:31卷18期

Page Number:99-103

Translation or Not:no

Date of Publication:2010-01-01

Pre One:牛肉从加工至烹饪中嫩化工艺研究进展

Next One:影响狮子头口感的关键工艺标准研究