3种传统中式高温烹饪工艺对牛肉食用品质的影响

张兰,高天丽,刘永峰,赵晶,赵璐

Effects of three Chinese traditional high temperature cooking on the eating quality of beef

ZHANG Lan,Gao Tian-li,LIU Yong-feng,ZHAO Jing,ZHAO Lu

食品与发酵工业 . 2016, (11): 126 .