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Professor Kong Baohua-Research on Key Techniques for Improving the Quality of Traditional Beef Jerky

 Last Update: 2021-09-28
 Source: Internet
 Author: User

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Editor in charge: Food Science

Professor Kong Baohua

School of Food Science, Northeast Agricultural University

Kong Baohua, second-level professor, winner of special posts from the State Council

Title

Research on the Key Technology of Improving the Quality of Traditional Beef Jerky

Summary

As a traditional dried meat product, beef jerky is deeply loved by consumers because of its high nutritional value and unique flavor

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