A comparison of heat-induced changes of intramuscular connective tissue and collagen of beef Semitendinosus muscle during water-
Release time:2024-10-10
Hits:
- Journal:
- Journal of Food Process Engineering
- First Author:
- CHJ
- Co-author:
- 徐幸莲,李春保,黄明,刘登勇,周光宏
- Indexed by:
- 源刊论文
- Document Code:
- XZQ75XFF7QWYNLFV6900E8ML1O2GZ5MI
- Issue:
- 6
- Translation or Not:
- no
- Date of Publication:
- 2011-12-05