Comparison of protein degradation, protein oxidation, and mu-calpain activation between pale, soft, and exudative and red, firm, and nonexudative pork during postmortem aging
Release time:2024-01-01Hits:
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Impact Factor:
2.586
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Affiliation of Author(s):
食品科技学院
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Journal:
JOURNAL OF ANIMAL SCIENCE
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Co-author:
殷燕,张万刚,周光宏,郭兵
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Correspondence Author:
Wangang Zhang
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Document Code:
7fz0z7dry796rxfqoazw05wypvqgc7rc
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Volume:
92
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Issue:
8
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Page Number:
3745-3752
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Translation or Not:
no
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Date of Publication:
2014-01-01
