Effects of ultra-high pressure combined with calcium lactate treatment  on yak quality and myoglobin digestion characteristics

LI Caiyun; SUN Hengyuan; HUA Hongxin; LIU Shuhua; ZHANG Yubin

doi:10.13995/j.cnki.11-1802/ts.033043

Effects of ultra-high pressure combined with calcium lactate treatment on yak quality and myoglobin digestion characteristics

LI Caiyun, SUN Hengyuan, HUA Hongxin, LIU Shuhua, ZHANG Yubin

Food and Fermentation Industries ›› 2023, Vol. 49 ›› Issue (19) : 257-264.

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Food and Fermentation Industries ›› 2023, Vol. 49 ›› Issue (19) : 257-264. DOI: 10.13995/j.cnki.11-1802/ts.033043

Effects of ultra-high pressure combined with calcium lactate treatment on yak quality and myoglobin digestion characteristics

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2023, 49(19): 257-264 https://doi.org/10.13995/j.cnki.11-1802/ts.033043

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Received	Revised	Published
2022-07-22	2022-08-30	2023-10-15
Issue Date
2023-11-01

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