The reaction pathways of nitrite as affected by temperature during wet preserving of beef were detailed. This research served to provide a basis for developing low nitrite meat products.
本课题主要研究牛肉在不同温度下的湿腌过程中亚酸盐的变化规律，为低亚硝肉制品的开发起基础性研究的作用。
The packaging bag is used to package wet tissue, tea leave, melon seeds, beef jerky and the like.
该包装袋用于包装湿巾纸、茶叶、瓜子、牛肉干等物品。
The packaging bag is used to package wet tissue, tea leave, melon seeds, beef jerky and the like.
该包装袋用于包装湿巾纸、茶叶、瓜子、牛肉干等物品。
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