The effects of different concentration of sodium bicarbonate solution and saturation Vitamin C solution perfusion on quality parameters of pork shelf life were tested for 54 pork samples.
研究不同浓度的碳酸氢钠溶液和饱和维生素C溶液对54个猪肉样本品质的某些肉质参数的影响。
The effects of different concentration of sodium bicarbonate solution and saturation Vitamin C solution perfusion on quality parameters of pork shelf life were tested for 54 pork samples.
研究不同浓度的碳酸氢钠溶液和饱和维生素C溶液对54个猪肉样本品质的某些肉质参数的影响。
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