摘要
对腊牛肉的加工工艺进行研究,确定加工工艺参数,并探讨腊牛肉加工过程中的关键控制点,提高了牛肉深加工的品质。
This study introduced the technology and critical control points during the processing of cured beef. This was benefit for improving quality of beef products.
出处
《食品科技》
CAS
北大核心
2004年第12期40-41,共2页
Food Science and Technology
