Suitability of Baking Processing for Yak Stomach with Different Muscle Layer Thicknesses
In this study, 17 samples of yak stomach with different muscle layer thickness were taken as the raw meat, and the physicochemical quality, processing quality and eating quality of raw meat and the physicochemical, processing, eating and sensory evaluation differences after baking were analyzed. A c...
| Published in: | Shipin gongye ke-ji |
|---|---|
| Main Authors: | , , , , |
| Format: | Article |
| Language: | Chinese |
| Published: |
The editorial department of Science and Technology of Food Industry
2025-03-01
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| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024030096 |