FOOD SCIENCE ›› 2023, Vol. 44 ›› Issue (23): 71-76.doi: 10.7506/spkx1002-6630-20221130-351
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DU Manting, GAO Mengli, HUANG Li, LI Ke, HU Jianhang, BAI Yanhong
Online:
2023-12-15
Published:
2024-01-02
CLC Number:
DU Manting, GAO Mengli, HUANG Li, LI Ke, HU Jianhang, BAI Yanhong. Effect of Dielectric Barrier Discharge Low Temperature Plasma Treatment on Mutton Tenderness during Postmortem Storage[J]. FOOD SCIENCE, 2023, 44(23): 71-76.
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URL: https://www.spkx.net.cn/EN/10.7506/spkx1002-6630-20221130-351
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