摘要
对腌制和成熟过程中理化指标进行跟踪检测，进一步揭示牛干巴腌制过程中理化特性变化规律，为改进牛干巴传统加工工艺，制订质量卫生标准提供理论基础。
The physical--chemical standard of corned beef was continuously inspected during the curing process.Theoretical basis for revealing the changing laws of physicial--chemical characteristic,improveing the traditional process techniquos and formulateing quality health standard was put for aiard.
出处
《黄牛杂志》
1998年第3期34-34,共1页
Journal of Yellow Cattle Science
基金
云南省科委下达的应用基础研究基金
关键词
云南
牛干巴
腊牛肉
加工
理化指标
Cared Change beef Physical--chemical characteristic.
