Influence of different tumbling methods on meat quality and protein structure of goose muscle during postmortem aging

被引：0
|
作者：
Xie, Mei [1 ]
Cao, Jin-Xuan [1 ]
Pan, Dao-Dong [1 ]
Huang, Hong-Bing [2 ]
Shen, Jian-Liang [3 ]
机构：
[1] Departerment of Food Science and Engineering, Ningbo University, Ningbo , China
[2] Freshwater Fisheries Research Institute of Jiangsu Province, Nanjing , China
[3] Zhuowang Agricultural Technological Company of Jiangsu Province, Huzhou , China
来源：
Modern Food Science and Technology | 2014年 / 30卷 / 10期
关键词：
Raman spectroscopy;
D O I：
10.13982/j.mfst.1673-9078.2014.10.035
中图分类号：
学科分类号：
摘要：
引用
收藏
页码：205 / 211
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