肌内结缔组织与肉嫩度的关联机制及相关肉嫩化技术的研究进展
汪洋,王稳航
A Review of the Mechanism of the Association between Intramuscular Connective Tissue and Meat Tenderness and Related Meat Tenderization Technologies
WANG Yang, WANG Wenhang
食品科学
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2021, (11): 332
-340
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DOI: 10.7506/spkx1002-6630-20200427-354