不同高压与温度处理对鲜切生菜及其货架期微生物的影响
张学杰, 叶志华
Effects of Hydrostatic High Pressure and Temperature on the Micro- Organisms of Fresh-Cut Lettuce and During Its Shelf Life
ZHANG Xue-Jie, YE Zhi-Hua
中国农业科学
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2012, (22): 4660
-4667
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DOI: 10.3864/j.issn.0578-1752.2012.22.012
