辐照和反复冻融对牛肉蛋白质氧化及食用品质的影响

陈茜茜，黄明，邹玉峰，徐幸莲，周光宏

Influence of Irradiation and Freeze-Thawing Cycles on Myofibrillar Protein Oxidation and Eating Quality of Beef

CHEN Qian-qian, HUANG Ming, ZOU Yu-feng, XU Xing-lian, ZHOU Guang-hong

食品科学 . 2014, (19): 1 -5 . DOI: 10.7506/spkx1002-6630-201419001