Effects of different concentrations of NaCl on acidity and TVB-N of Qinchuan beef and effect of different lactic acid bacteria Lacidophilus and s.
本实验以秦川牛肉为对象，研究牛肉在乳酸发酵过程中品质变化。
Effects of different concentrations of NaCl on acidity and TVB-N of Qinchuan beef and effect of different lactic acid bacteria Lacidophilus and s.
本实验以秦川牛肉为对象，研究牛肉在乳酸发酵过程中品质变化。
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