干腌牛肉加工过程中蛋白质变化对品质的影响
伏慧慧, 马雪莲, 普莉雯, 王念念, 袁湖川, 黄桂芳, 王庆玲
The effect of protein changes on the quality of dry-cured beef during processing
FU Huihui, MA Xuelian, PU Liwen, WANG Niannian, YUAN Huchuan, HUANG Guifang, WANG Qingling
食品与发酵工业
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2021, (9): 223
-230
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DOI: 10.13995/j.cnki.11-1802/ts.026063
