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Tracing processes of rigor mortis and subsequent resolution of chicken breast muscle using a texture
  • ISSN号：0260-8774
  • 期刊名称：Journal of Food Engineering
  • 时间：0
  • 页码：388-391
  • 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 Chunbao|Shi Peilei|Xu Chang|Xu Xinglian|Zhou Guanghong|
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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