排酸牛肉的品质变化规律及其烹煮时机的优选
王恒鹏, 王引兰, 吴鹏, 陈胜姝, 屠明亮, 高子武, 孟祥忍
Analysis of quality changes and preferred choice of cooking time of beef during aging
WANG Hengpeng, WANG Yinlan, WU Peng, CHEN Shengsu, TU Mingliang, Gao Ziwu, MENG Xiangren
食品与发酵工业
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2020, (1): 222
-228
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DOI: 10.13995/j.cnki.11-1802/ts.022064
