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中文
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