花生牛肉脯加工过程中关键品质的变化

罗永乐，黄再明，王睿，程安玮

Changes in Key Quality Attributes during the Processing of Peanut-Added Beef Jerky

Luo Yongle, Huang Zaiming, Wang Rui, Cheng Anwei

食品科学 . 2026, (11): 234 -243 . DOI: 10.7506/spkx1002-6630-20251220-175