不同热处理方式和温度对牛半腱肌肉品质的影响

常海军1,2，曹莹莹1，王强3，徐幸莲1，黄明1，周光宏1,*

Effects of Thermal Treatment Mode and Temperature on Meat Quality of Beef Semitendinosus Muscle

CHANG Hai-jun1,2 CAO Ying-ying1 WANG Qiang3 XU Xing-lian1 HUANG Ming1 ZHOU Guang-hong1,*

食品科学 . 2010, (11): 42 -46 . DOI: 10.7506/spkx1002-6630-201011009