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(
)
)
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()
)
图3. 烤制过程中北京烤鸭水分含量和脂肪含量的变化
Fig. 3. Changes of moisture and fat content of Beijing roast duck during roasting
