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。
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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