肉源微生物发酵重组牛肉干和传统牛肉干的品质比较 - 张盟;俞龙浩;陈洪生;李艳青;王欣 (食品安全质量检测学报, 2013)
Keywords: 发酵重组牛肉干; 肉源微生物; 水分; 颜色; 嫩度; tenderness; 发酵重组牛肉干; 肉源微生物; 颜色; fermentation restructured beef jerky; color; 嫩度; moisture; 水分; meat-derived microorganism