超声-脉动滚揉腌制工艺对酱牛肉品质及蛋白质特性的影响
刘畅,龚瑶,孙健
Effect of Ultrasonic-Assisted Pulsed Tumbling Marination on the Quality and Protein Characteristics of Sauced Beef
LIU Chang, GONG Yao, SUN Jian
食品科学
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2026, (16): 251
-264
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DOI: 10.7506/spkx1002-6630-20260225-136