低温热处理对牦牛肉理化性质及感官特性的影响
李艳红, 王稳航
Effects of low-temperature cooking on physicochemical properties and sensory of yak meat
LI Yanhong, WANG Wenhang
食品与发酵工业 . 2021, (2): 145 -152 .  DOI: 10.13995/j.cnki.11-1802/ts.025056