The text survey the feedstock &the pl ant &the technics &the composition &the critical point of the finished product of the b ags of the butter of the burning beef.

 
  • 綜述了紅燒牛肉醬包調味料加工的原料、設備、工藝、配方及成品質(zhì)量控制的關(guān)鍵點(diǎn)。
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