@article{钱书意:24, author = {[钱书意, 李 侠, 孙 圳, 尚 柯, 关文强, 张春晖]}, title = {不同冻结温度下牛肉的肌原纤维蛋白变性与肌肉持水性}, publisher = {食品科学}, year = {2018}, journal = {食品科学}, volume = {39}, number = {15}, eid = {24}, pages = {24-30}, keywords = {冻结温度;牛肉;肌原纤维蛋白变性;持水性}, doi = https://www.spkx.net.cn/CN/10.7506/spkx1002-6630-201815004 }