Research progress on the application of shockwave to tenderize meat

ZENG Lingying, HE Zhifei, LI Hongjun

Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (5) : 259-265.

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Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (5) : 259-265. DOI: 10.13995/j.cnki.11-1802/ts.017545

Research progress on the application of shockwave to tenderize meat

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2019, 45(5): 259-265 https://doi.org/10.13995/j.cnki.11-1802/ts.017545

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