Studies show that at the heating temperature of80 ℃, every index is better than other groups, having played a role in promoting the quality and production rate of sauced beef.

  • 研究结果表明80℃的加热温度下,各指标都显著优于其他加热温度(P0.05),对酱牛肉的品质、出品率等方面都起到了良好的促进作用。

  • 互联网摘选 2025-01-19 22:44:52

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