Abstract Key points including meat pretreatment, cooking, dicing,second cooking and drying in processing of traditional chinese dried beef are introduced.
Zheng Canlong. Technology and Critical Control for the Traditional chinese Dried Beef[J]. Meat Research, 1999, 13(1): 33-34 https://doi.org/10.7506/rlyj1001-8123-199901010
1999, Vol. 13 
