Effects of three Chinese traditional high temperature cooking on the eating quality of beef

ZHANG Lan,Gao Tian-li,LIU Yong-feng,ZHAO Jing,ZHAO Lu

Food and Fermentation Industries ›› 2016, Vol. 42 ›› Issue (11) : 126.

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PDF(1381 KB)
Food and Fermentation Industries ›› 2016, Vol. 42 ›› Issue (11) : 126.

Effects of three Chinese traditional high temperature cooking on the eating quality of beef

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2016, 42(11): 126

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