Changes in Functional Properties of Myofibrillar Proteins during Postmortem Aging of Dazu Black Goat Meat
WANG Xiaojun, WANG Xiaoxiang, LIN Jing, LI Lin, SHANG Yongbiao
FOOD SCIENCE . 2015, (21): 79 -85 .  DOI: 10.7506/spkx1002-6630-201521016