检索了Effects of Cooking and Curing Ingredients on Iridescence of Beef Semitendinosus作者: Wang RR (Wang, Rongrong)1, Sun ZZ (Sun, Zhenzhen)1, Jin HG (Jin, Hongguo)1, Ji YF (Ji, Yanfeng)1, Peng ZQ (Peng, Zengqi)1IDS 号: BVM38UTISI:000291871600018ISSN: 2045-8339ISBN: 978-1-908074-09-6...
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