Effect of conrtolled freezing piont storage on the structural and functional properties of beef myofibrillar protein

被引：0
|
作者：
Xia, Xiufang [1 ]
Li, Fangfei [1 ]
Wang, Bo [1 ]
Yi, Dong [1 ]
Chen, Qian [1 ]
Kong, Baohua [1 ]
机构：
[1] College of Food Science, Northeast Agricultural University, Harbin,150030, China
来源：
Journal of Chinese Institute of Food Science and Technology | 2015年 / 15卷 / 09期
关键词：
D O I：
10.16429/j.1009-7848.2015.09.008
中图分类号：
学科分类号：
摘要：
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页码：54 / 60
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