低盐酱牛肉的制作工艺及其品质研究 / Study on the Preparation Technology and Quality of Sauced Beef with Low Salt
- Resource Type
- Academic Journal
- Source
- 农产品加工 / Academic Periodical of Farm Products Processing. (18):37-41
- Subject
酱牛肉 低盐 单因素 响应面 白酒 sauced beef low-salt single factor response surface liquor - Language
- Chinese
- ISSN
- 1671-9646