不同品种鹿肉在宰后成熟过程中化学成分和食用品质的变化

徐舶, 周光宏, 徐幸莲, 李春宝, 胡萍

Changes of Chemical Compositions and Edible Qualities of Different Species of Venison during Postmortem Aging

XU Bo, ZHOU Guang-Hong, XU Xing-Lian, LI Chun-Bao, HU Ping

食品科学 . 2008, (6): 111 -115 .