CLC Number:
WANG Juan, YAN Xianglin, ZHOU Guanghong, XU Xinglian, ZHANG Wangang*. Effect of Intramuscular Fat Content, μ-Calpain and Protein Degradation on Pork Tenderness: a Comparative Study between Meishan and Three-Crossbred Pigs[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201513011.