Relationship between quality changes of post-rigor tan mutton and myofibrillar protein following high-pressure treatment.

Autor: Dongdong, Li1 (AUTHOR), Yaling, Peng1 (AUTHOR), Haihong, Zhang1,2 (AUTHOR), Yingmei, Tao1 (AUTHOR), Dunhua, Liu1 (AUTHOR) m18295117748@163.com
Zdroj: CyTA: Journal of Food. 2021, Vol. 19 Issue 1, p378-388. 11p.
Databáze: Academic Search Ultimate
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