Tenderising in M. longissimus dorsi of beef, veal, rabbit, lamb and pork.
Tenderising in M. longissimus dorsi of beef, veal, rabbit, lamb and pork.
复制标题
牛肉、小牛肉、兔肉、羊肉和猪肉背最长肌的嫩化。
作者：
E. Dransfield;R. C. Jones;H. Macfie
