Changes of Meat Color and Tenderness of Chilled Beef and Pork during Postmortem Aging
WU Ju-Qing, LI Chun-Bao, ZHOU Guang-Hong, XU Xing-Lian, JU Xiu-Xiang, CHEN Yi-Chen
FOOD SCIENCE . 2008, (10): 136 -139 .