多频复合超声真空煮制对卤牛肉肌纤维结构及保水性的影响
蔡华珍,戴泓宇,陈建功,陆楷懿,冯腾迅,周頔,陈杨
Effect of Multifrequency Ultrasonic-Assisted Vacuum Cooking on the Muscle Fiber Structure and Water-Holding Capacity of Stewed Marinated Beef
CAI Huazhen, DAI Hongyu, CHEN Jiangong, LU Kaiyi, FENG Tengxun, ZHOU Di, CHEN Yang
食品科学
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2024, (4): 264
-270
.
DOI: 10.7506/spkx1002-6630-20230503-006