牛肉松饼干的研制
Development of the dried beef floss biscuit
实验结果最优配方为：砂糖25%、奶油16%、食盐0.5%、牛肉松15%，影响牛肉松饼干品质的主次因素从大到小依次为奶油、牛肉松、食盐、砂糖。
Order of the primary and secondary factors effecting biscuit quality was butter , dried beef floss , salt , sugar .
牛肉松