真空低温烹饪对牛肉微观结构与理化性质的影响
孟祥忍, 王恒鹏, 谢静, 屠明亮, 吴鹏, 陈胜姝, 高子武, 李武, 时浩然
Effects of vacuum-low temperature cooking on microstructure andphysicochemical properties of beef
MENG Xiangren, WANG Hengpeng, XIE Jing, TU Mingliang, WU Peng, CHEN Shengshu, Gao Ziwu, LI Wu, SHI Haoran
食品与发酵工业
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2019, (9): 152
-158
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DOI: 10.13995/j.cnki.11-1802/ts.018844
