食品与机械2019，Vol.35Issue(1)：25-31,7.DOI:10.13652/j.issn.1003-5788.2019.01.006
烘烤过程中水分分布和蛋白变性对猪肉脯质构的影响
Effect of water distribution and protein denaturation on the texture of the product during roasting of pork jerky
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曹叶萍,郇延军,高静..烘烤过程中水分分布和蛋白变性对猪肉脯质构的影响[J].食品与机械,2019,35(1):25-31,7.
