Physico-chemical and microbial properties of Xinjiang dry-cured beef during the ripening process

WANG Jun-gang,LI Yu-hui,GUO An-min,HAN Dong-yin,LIU Cheng-jiang

Food and Fermentation Industries ›› 2016, Vol. 42 ›› Issue (10) : 129.

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Food and Fermentation Industries ›› 2016, Vol. 42 ›› Issue (10) : 129.

Physico-chemical and microbial properties of Xinjiang dry-cured beef during the ripening process

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2016, 42(10): 129

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