Relationship Between Raw Mutton Quality and Instant-Boiled Mutton Quality from Sheep at Different Months of Age
SONG Jie1,2, HOU Chengli1, WANG Zhenyu1, YU Qunli2, ZHANG Dequan1,*
1. Comprehensive Key Laboratory of Agro-products Processing, Ministry of Agriculture, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China; 2. College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China
SONG Jie, HOU Chengli, WANG Zhenyu, YU Qunli, ZHANG Dequan. Relationship Between Raw Mutton Quality and Instant-Boiled Mutton Quality from Sheep at Different Months of Age[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201705025.