食盐腌渍与超声波处理对牛肉脂肪酸组成的影响

陈银基1，鞠兴荣1，周光宏2

Effect of Salting Combined with Ultrasonic Treatment on Fatty Acid Composition of Beef

CHEN Yin-ji1，JU Xing-rong1，ZHOU Guang-hong2

食品科学 . 2009, (19): 13 -18 . DOI: 10.7506/spkx1002-6630-200919001