Effects of Very Fast Chilling on the Myofibrillar Proteins Properties of Chilled Pork

被引：0
|
作者：
Wang, Su [1 ,2 ]
Zhang, Dequan [1 ]
Wang, Wei [2 ]
Zhang, Rui [2 ]
Li, Xin [1 ]
Hou, Chengli [1 ]
机构：
[1] Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Beijing,100193, China
[2] Meat Processing Key Laboratory of Sichuan Province, Chengdu University, Chengdu,610106, China
来源：
Journal of Chinese Institute of Food Science and Technology | 2024年 / 24卷 / 09期
关键词：
D O I：
10.16429/j.1009-7848.2024.09.026
中图分类号：
学科分类号：
摘要：
35
引用
收藏
页码：277 / 286
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