Abstract：Key points including meat pretreatment, cooking, dicing,second cooking and drying in processing of traditional chinese dried beef are introduced.
郑灿龙. 传统中式风味牛肉干生产工艺及要点控制[J]. 肉类研究, 1999, 13(1): 33-34 https://doi.org/10.7506/rlyj1001-8123-199901010
Zheng Canlong. Technology and Critical Control for the Traditional chinese Dried Beef. Meat Research, 1999, 13(1): 33-34 https://doi.org/10.7506/rlyj1001-8123-199901010
1999, Vol. 13 
