牛肉嫩化技术的初步研究

doi:10.7506/rlyj1001-8123-199904007

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Abstract In the present study ,tenderizing treatment was applied to beef with the proteinase from pineapple ,CaCl2 polyphosphates,and through L9(33) experiment ,for developing a better tenderiz ing method .

Key words： beef tenderizing

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TS251.52

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https://www.rlyj.net.cn/EN/10.7506/rlyj1001-8123-199904007 OR https://www.rlyj.net.cn/EN/Y1999/V13/I4/18

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