高压静电场处理后牛肉在干腌期间质构及肌原纤维蛋白特性的变化
陶迎梅, 李长春, 邓孟胜, 李儒仁, 余祥东, 陈欣然, 王榕菲
Changes in texture and myofibrillar protein characteristics of beef treated with high voltage electrostatic field during dry curing
TAO Yingmei, LI Changchun, DENG Mengsheng, LI Ruren, YU Xiangdong, CHEN Xinran, WANG Rongfei
食品与发酵工业
.
2025, (21): 313
-321
.
DOI: 10.13995/j.cnki.11-1802/ts.043286
