Effect of Marination Pretreatment on the Quality of Braised Pork in Brown Sauce

被引：0
|
作者：
腌制预处理对红烧肉品质的影响
机构：
[1] [1,Jiao, Shenjiang
[2] Zhao, Zhilei
[3] 1,Zhang, Liang
[4] 1,Huang, Feng
[5] 1,Chen, Wenbo
[6] 1,Zhang, Chunjiang
[7] 1,Zhang, Hong
来源：
Zhang, Chunjiang (chjiang1976@126.com) | 2018年 / Chinese Chamber of Commerce卷 / 39期
关键词：
D O I：
10.7506/spkx1002-6630-201815011
中图分类号：
学科分类号：
摘要：
Meats
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