Contribution of cross-links and proteoglycans in intramuscular connective tissue to shear force in bovine muscle with different marbling levels and maturities
Release time:2024-01-02Hits:
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Impact Factor:
2.929
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Affiliation of Author(s):
食品科技学院
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Journal:
LWT-FOOD SCIENCE AND TECHNOLOGY
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Co-author:
王复龙,张雅玮,李君珂,郭秀云,崔保威,彭增起
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Document Code:
ijvcg5dof9q9c8bqi5v5bfubj27c2pfc
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Volume:
66
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Page Number:
413-419
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Translation or Not:
no
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Date of Publication:
2016-01-01
