The postmortem -calpain activity, protein degradation and tenderness of sheep meat from Duolang and Hu breeds
Release time:2024-01-01Hits:
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Impact Factor:
2.201
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Affiliation of Author(s):
食品科技学院
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Journal:
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
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Co-author:
闫祥林,刘瑞,张朝阳,任晓镤,张万刚,周光宏
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Document Code:
9qr2r5o1l29xuu5wrsxpu2a12ocktid5
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Volume:
53
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Issue:
4
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Page Number:
904-912
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Translation or Not:
no
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Date of Publication:
2018-01-01
