对低温禽肉制品(卤鸭脖)综合保鲜技术进行了系列研究。
A systemic study on the synthetical preserving techniques of low temperature Meat Product (Pot-stewed Duck's neck) were carried out in this paper.
对低温禽肉制品(卤鸭脖)综合保鲜技术进行了系列研究。
A systemic study on the synthetical preserving techniques of low temperature Meat Product (Pot-stewed Duck's neck) were carried out in this paper.
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