Effects of different drying methods on physical characteristics of beef jerky

被引：1
|
作者：
Xie, Xiaolei [1 ]
Li, Xia [1 ]
Zhang, Chunhui [1 ]
Wang, Jinzhi [1 ]
Jia, Wei [1 ]
机构：
[1] Institute of Agro-Products Processing Science and Technology, Chinese Academy of Agricultural Sciences, Beijing,100193, China
来源：
Nongye Gongcheng Xuebao/Transactions of the Chinese Society of Agricultural Engineering | 2015年 / 31卷
关键词：
D O I：
10.3969/j.issn.1002-6819.2015.z1.042
中图分类号：
学科分类号：
摘要：
引用
收藏
页码：346 / 354
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