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pro vyhledávání: '"Xiuqun LUO"'
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 19, Pp 216-227 (2024)
In this experiment, five different parts of beef were selected to make boletus beef sauce, namely beef hind leg (BHL), beef shoulder (BS), beef knuckle (BK), beef brisket (BB), and beef tendon (BT), and the effects of different beef parts on the qual
Externí odkaz:
https://doaj.org/article/73aa00049e7a493e9ab9c7ba4215f635