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1 Ergebnisse
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Research Progress of Calcium Salt Regulating Beef Quality F..:
Xiaodong YANG
;
Yang ZHANG
;
Wanjun LI
...
http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021110041. , 2022
Link:
https://doi.org/10.13386/j.issn1002-0306.2021110041
RT Journal T1 <Title>Research Progress of Calcium Salt Regulating Beef Quality Factors and Its Application</Title> UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:d77225d7f2e94b0da70b52b846c1a55b&Exemplar=1&LAN=DE A1 Xiaodong YANG A1 Yang ZHANG A1 Wanjun LI A1 Yueyu BAI A1 Xiangmin YAN A1 Hongbo LI A1 Peng XIE A1 Yuanhua LEI A1 Xu WANG A1 Changhong HU A1 Baozhong SUN A1 Songshan ZHANG PB The editorial department of Science and Technology of Food Industry YR 2022 K1 calcium salt K1 tenderness K1 meat color K1 lipid oxidation K1 protein oxidation K1 metmyoglobin reducing force K1 Food processing and manufacture K1 TP368-456 JF http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021110041 LK http://dx.doi.org/https://doi.org/10.13386/j.issn1002-0306.2021110041 DO https://doi.org/10.13386/j.issn1002-0306.2021110041 SF ELIB - SuUB Bremen
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