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周晓燕
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正高级
Supervisor of Master's Candidates
Paper Publications
ZXY,朱文政.牛肉从加工至烹饪中嫩化工艺研究进展.食品研究与开发,2011,2011,2175-178.
ZXY,唐建华,陈剑,王萧.烹饪中发酵粉脆皮糊调配工艺的优化.食品科学,2010,31卷18期99-103.
ZXY,唐建华,陈剑,王萧.影响狮子头口感的关键工艺标准研究.食品科学,2010,31卷16期145-150.
ZXY,陈剑,王萧,刘小勇.纯瘦猪肉丸的组分配比及工艺标准.食品研究与开发,2010,第31 卷第9 期78-81.
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