不同部位鹿肉在成熟过程中化学成分和食用品质的变化

徐舶1，周光宏2，徐幸莲2，李春宝2，胡萍2

Changes in Chemical Composition and Edible Quality of Venison from Different Anatomical Locations during Postmortem Aging

XU Bo1，ZHOU Guang-hong2，XU Xing-lian2，LI Chun-bao2，HU Ping2

食品科学 . 2010, (5): 68 -72 . DOI: 10.7506/spkx1002-6300-201005016