Effects of curing process on myofibrillar protein characteristics and water distribution of beef

GAO Ziwu; WU Danxuan; WANG Hengpeng; WU Peng; TU Mingliang; XU Zhicheng; MENG Xiangren

doi:10.13995/j.cnki.11-1802/ts.027285

GAO Ziwu, WU Danxuan, WANG Hengpeng, WU Peng, TU Mingliang, XU Zhicheng, MENG Xiangren

Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (24) : 179-186.

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Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (24) : 179-186. DOI: 10.13995/j.cnki.11-1802/ts.027285

Effects of curing process on myofibrillar protein characteristics and water distribution of beef

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2021, 47(24): 179-186 https://doi.org/10.13995/j.cnki.11-1802/ts.027285

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Received	Revised	Published
2021-03-11	2021-04-01	2021-12-25
Issue Date
2022-01-21

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