Effects of sodium bicarbonate combined with ultrasound on the tenderness and actomyosin content of lamb

doi:10.13995/j.cnki.11-1802/ts.021364

SHI Haibo, ZHU Yongzhi, CHEN Xiao, ZHANG Xinxiao, JIANG Di, XU Pingping, ZOU Ye, WANG Daoying, XU Weimin

Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (22) : 220-227.

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Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (22) : 220-227. DOI: 10.13995/j.cnki.11-1802/ts.021364

Effects of sodium bicarbonate combined with ultrasound on the tenderness and actomyosin content of lamb

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2019, 45(22): 220-227 https://doi.org/10.13995/j.cnki.11-1802/ts.021364

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