添加不同用量花生的重组牦牛肉饼的理化和感官特性研究

唐善虎1，王柳1，余小贞1，胡廷武2

Physico-chemical and Sensory Characteristics of Restructured Yak Meat Patties with Different Amounts of Added Peanut Powder

TANG Shan-hu1，WANG Liu1，YU Xiao-zhen1，HU Ting-wu2

食品科学 . 2010, (19): 174 -178 . DOI: 10.7506/spkx1002-6630-201019037