1.Department of Food Science and Nutrition, Nanjing Normal University, Nanjing 210097, Chin;
2.College of Animal Science, Nanjing Agricultural University, Nanjing 210024, China;
3.Institute of Animal and Veterinary, Anhui Academy of Agricultural Sciences, Hefei 230000, China
CHEN Lu1,JIN Bang-quan1,*,LIU Xing-yu1,XU Yin-xue2,TAO Li3,WANG Chong-long3. Study on Relationships between Histomorphological Characteristics of Skeletal Muscle and Pork Tenderness[J]. FOOD SCIENCE, 2009, 30(1): 10-14.