Recent Progress in the Mechanism Underlying Tenderness Deterioration of Beef at Intermediate Ultimate pH
KONG Xiao, LUO Xin, ZHU Lixian, SONG Enliang, ZHANG Wenhua, ZHANG Yimin
FOOD SCIENCE . 2020, (3): 260 -265 .  DOI: 10.7506/spkx1002-6630-20190124-312