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、热牛肉的感观特性、保藏性和残存微
物的彩响。
理
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、热牛肉的感观特性、保藏性和残存微物的彩响。
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