Effects of electrical stimulation on oxidative properties of myofibril protein of yak meat during postmortem

CUI Wen-bin, WANG Yan, ZHANG Li, MA Ji-bing, YU Qun-li, LIU Xiao-bo, WANG Hui-hui

Food and Fermentation Industries ›› 2018, Vol. 44 ›› Issue (11) : 111-116.

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Food and Fermentation Industries ›› 2018, Vol. 44 ›› Issue (11) : 111-116. DOI: 10.13995/j.cnki.11-1802/ts.016709

Effects of electrical stimulation on oxidative properties of myofibril protein of yak meat during postmortem

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2018, 44(11): 111-116 https://doi.org/10.13995/j.cnki.11-1802/ts.016709

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