Analysis of quality changes and preferred choice of cooking time of beef during aging

doi:10.13995/j.cnki.11-1802/ts.022064

WANG Hengpeng, WANG Yinlan, WU Peng, CHEN Shengsu, TU Mingliang, Gao Ziwu, MENG Xiangren

Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (1) : 222-228.

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Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (1) : 222-228. DOI: 10.13995/j.cnki.11-1802/ts.022064

Analysis of quality changes and preferred choice of cooking time of beef during aging

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2020, 46(1): 222-228 https://doi.org/10.13995/j.cnki.11-1802/ts.022064

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Received	Published
2019-08-23	2020-01-15
Issue Date
2020-03-27

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