The effect of protein changes on the quality of dry-cured beef during processing

doi:10.13995/j.cnki.11-1802/ts.026063

FU Huihui, MA Xuelian, PU Liwen, WANG Niannian, YUAN Huchuan, HUANG Guifang, WANG Qingling

Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (9) : 223-230.

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Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (9) : 223-230. DOI: 10.13995/j.cnki.11-1802/ts.026063

The effect of protein changes on the quality of dry-cured beef during processing

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2021, 47(9): 223-230 https://doi.org/10.13995/j.cnki.11-1802/ts.026063

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Received	Revised	Published
2020-11-02	2020-11-25	2021-05-15
Issue Date
2021-06-03

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