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Meat quality and cooking attributes of thawed pork with different low field NMR T-21
  • ISSN号：0309-1740
  • 期刊名称：Meat Science
  • 时间：0
  • 页码：79-83
  • 相关项目：应用蛋白质组学研究宰后僵直阶段肉的嫩化
作者： Li C|Liu D| Zhou G|Xu X|Qi J|Shi P|Xia T|
同期刊论文项目
应用蛋白质组学研究宰后僵直阶段肉的嫩化
期刊论文 10 获奖 2 著作 1
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