Effect of Intramuscular Fat Content, μ-Calpain and Protein Degradation on Pork Tenderness: a Comparative Study between Meishan and Three-Crossbred Pigs
WANG Juan, YAN Xianglin, ZHOU Guanghong, XU Xinglian, ZHANG Wangang*
FOOD SCIENCE . 2015, (13): 52 -56 .  DOI: 10.7506/spkx1002-6630-201513011