Effect of Cooking Water on Taste Characteristics of Ningxia Hand-grasped Mutton
ZHAO Bing, ZHANG Yuyu, WANG Shouwei, SUN Baoguo
(1. School of Light Industry, Beijing Technology and Business University, Beijing 100048, China;2. China Meat Research Center, Beijing Academy of Food Sciences, Beijing 100068, China)
ZHAO Bing, ZHANG Yuyu, WANG Shouwei, SUN Baoguo. Effect of Cooking Water on Taste Characteristics of Ningxia Hand-grasped Mutton[J]. FOOD SCIENCE, 2022, 43(8): 52-58.