Influences of ultra-high pressure on the properties of myofibrillar proteins from Tibetan sheep meat

SHI Xixiong; WANG Jianzhong; CHEN Jingjing; ZHANG Zhen; GUO Zhaobin; YU Qunli

doi:10.13995/j.cnki.11-1802/ts.031526

SHI Xixiong, WANG Jianzhong, CHEN Jingjing, ZHANG Zhen, GUO Zhaobin, YU Qunli

Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (16) : 169-174;181.

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Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (16) : 169-174;181. DOI: 10.13995/j.cnki.11-1802/ts.031526

Influences of ultra-high pressure on the properties of myofibrillar proteins from Tibetan sheep meat

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2022, 48(16): 169-174;181 https://doi.org/10.13995/j.cnki.11-1802/ts.031526

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Received	Revised
2022-03-13	2022-05-06
Issue Date
2022-09-16

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