不同加热条件对梅花鹿腿肉品质及其肌原纤维蛋白特性的影响
李越佳, 王琛, 李潇, 韩艳秋, 叶馨阳
Effects of different heating conditions on meat quality and myofibrillar protein properties of sika deer leg meat
LI Yuejia, WANG Chen, LI Xiao, HAN Yanqiu, YE Xinyang
食品与发酵工业
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2026, (10): 258
-266
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DOI: 10.13995/j.cnki.11-1802/ts.043166
