Effect of frying temperature and time on Quality Characteristics in Yunnan Dry-cured Beef
Effect of frying temperature and time on Quality Characteristics in Yunnan Dry-cured Beef
复制标题
油炸温度和时间对云南干牛肉品质特性的影响
作者：
Ding Xiaoqian;Gu Dahai;Xu Zhiqiang;Pu Yuehong;Hu Yongjin
