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

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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