Study on the flesh color stability of different parts of yak meat during postmortem aging

王琳琳, 陈炼红, 张岩

Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (20) : 29-35.

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Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (20) : 29-35. DOI: 10.13995/j.cnki.11-1802/ts.028753

Study on the flesh color stability of different parts of yak meat during postmortem aging

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2022, 48(20): 29-35 https://doi.org/10.13995/j.cnki.11-1802/ts.028753

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