Changes in Texture Characteristics and Special Requirements of Sichuan-Style Braised Beef for Industrial Production: Based on the Changes in Protein and Lipid of Beef.
- Resource Type
- Article
- Source
- Foods; Apr2023, Vol. 12 Issue 7, p1386, 13p
- Subject
BEEF industry BEEF products MANUFACTURING processes PROTEINS ENERGY consumption LIPIDS - Language
- ISSN
- 23048158