Research progress on the mechanism of the effect of small heat shock protein on the beef tenderness

doi:10.13995/j.cnki.11-1802/ts.025937

ZHAO Yan, LUO Xin, MAO Yanwei, YANG Xiaoyin, ZHU Lixian, LIANG Rongrong, CHENG Haijian, ZHANG Yimin

Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (12) : 294-301.

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Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (12) : 294-301. DOI: 10.13995/j.cnki.11-1802/ts.025937

Research progress on the mechanism of the effect of small heat shock protein on the beef tenderness

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2021, 47(12): 294-301 https://doi.org/10.13995/j.cnki.11-1802/ts.025937

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Received	Revised	Published
2020-10-26	2020-12-02	2021-06-25
Issue Date
2021-07-22

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