两段式低温真空烹饪对牛肉品质的影响
闫寒, 崔震昆, 李阳阳, MANOLITatiana, 赵岩岩, 周威, 张浩, 李岚轩
The effect of two-stage sous vide cooking on beef quality
YAN Han, CUI Zhenkun, LI Yangyang, MANOLI Tatiana, ZHAO Yanyan, ZHOU Wei, ZHANG Hao, LI Lanxuan
食品与发酵工业
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2021, (18): 231
-236
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DOI: 10.13995/j.cnki.11-1802/ts.026554
