The quality was evaluated between the fermented beef jerky and the traditional beef jerky during storage.
对发酵牛肉干与传统牛肉干在贮藏期间品质进行研究。
The color and antioxidant properties were evaluated between fermented beef jerkys and traditional beef jerky during storage.
本实验对泡菜发酵牛肉干与传统牛肉干在贮藏期间表面颜色和氧化稳定性进行了研究。
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