基于品质指标预测北京烤鸭的中心温度
柳艳霞1,2,王振宇1,郑晓春1,朱瑶迪2,陈丽1,张德权1(
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Prediction of Center Temperature of Beijing Roast Duck Based on Quality Index
LIU YanXia1,2,WANG ZhenYu1,ZHENG XiaoChun1,ZHU YaoDi2,CHEN Li1,ZHANG DeQuan1()
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图2. 不同烤制时间对北京烤鸭色泽的影响
Fig. 2. Effect of roasting time on color of Beijing roast duck
