The quality of sensory and preservation and remanet microbe of fresh and cooked beef treated by different ultra high pressure was investigated.
研究了不同超高压处理对鲜、热牛肉感观特性、保藏性微物。
The quality of sensory and preservation and remanet microbe of fresh and cooked beef treated by different ultra high pressure was investigated.
研究了不同超高压处理对鲜、热牛肉感观特性、保藏性微物。
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