(中国农业大学 食品科学与营养工程学院/国家果蔬加工工程技术研究中心/农业农村部果蔬加工 重点实验室/食品非热加工北京市重点实验室,北京 100083)
四川省级财政农业改革创新科技示范奖补专项资金资助项目(SCB-ZNCY-2022006)。
(College of Food Science and Nutritional Engineering/National Engineering Research Center of Fruit and Vegetable Processing/Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture and Rural Affairs/Beijing Key Laboratory for Food Non-Thermal Processing, China Agricultural University, Beijing 100083, China)
Sichuan Provincial Finance Agricultural Reform and Innovation Science and Technology Demonstration Award and Subsidy Project (SCB-ZNCY-2022006).
吴晓蒙,饶雷,张洪超,胡小松,廖小军.新型食品加工技术提升预制菜肴质量与安全[J].食品科学技术学报,2022,40(5):1-13.
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