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A method for making a slow cooked beef jerky with minimal processing and optimal nutritional quality
A method for making a slow cooked beef jerky with minimal processing and optimal nutritional quality
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机译:一种最小加工和最佳营养品质的慢煮牛肉干的制作方法
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#$%^&*AU2017101439A420171130.pdf#####A method of producing beef jerky by cutting the meat and draining in 7 salt solutions, followed by marinating and drying for 8 hrs at 77 'C.
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