宰后成熟期间结构蛋白对秦川牛肉嫩度的影响
马旭华,杨波,李亚蕾,罗瑞明,张杏亚,张萌
Effect of Structural Protein on Tenderness of Beef from Qinchuan Cattle during Postmortem Aging
MA Xuhua, YANG Bo, LI Yalei, LUO Ruiming, ZHANG Xingya, ZHANG Meng
食品科学
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2022, (17): 199
-207
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DOI: 10.7506/spkx1002-6630-20210706-050