大足黑山羊宰后成熟过程中肌原纤维蛋白功能性质的变化
王晓君,王晓香,林 静,李 林,尚永彪
Changes in Functional Properties of Myofibrillar Proteins during Postmortem Aging of Dazu Black Goat Meat
WANG Xiaojun, WANG Xiaoxiang, LIN Jing, LI Lin, SHANG Yongbiao
食品科学
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2015, (21): 79
-85
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DOI: 10.7506/spkx1002-6630-201521016