Effect of high hydrostatic pressure combined with calcium lactate treatment on beef tenderization

LIU Shuhua, LI Caiyun, ZHANG Yubing

Food and Fermentation Industries ›› 2024, Vol. 50 ›› Issue (17) : 275-283.

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Food and Fermentation Industries ›› 2024, Vol. 50 ›› Issue (17) : 275-283. DOI: 10.13995/j.cnki.11-1802/ts.038967

Effect of high hydrostatic pressure combined with calcium lactate treatment on beef tenderization

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2024, 50(17): 275-283 https://doi.org/10.13995/j.cnki.11-1802/ts.038967

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