超低压电刺激和热剔骨工艺对牦牛肉品品质的影响
张睿,罗欣,朱立贤,孙宝忠,韩明山
Effects of ultra low-voltage electrical stimulation and hot-boning treatment on the quality of yak sirloin
ZHANG Rui, LUO Xin, ZHU Li-xian, SUN Bao-zhong, HAN Ming-shan
食品与发酵工业
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2014, (10): 213
-218
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DOI: 10.13995/j.cnki.11-1802/ts.2014.10.076
