Analysis of quality characteristics and volatile flavor substances of Turpan black lamb during post-slaughter rigor mortis period

LI Shuangge, JIANG Zeli, YANG Haixia, LIU Yang, BATUER Abulikemu

Food and Fermentation Industries ›› 2025, Vol. 51 ›› Issue (12) : 174-182.

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Food and Fermentation Industries ›› 2025, Vol. 51 ›› Issue (12) : 174-182. DOI: 10.13995/j.cnki.11-1802/ts.040744

Analysis of quality characteristics and volatile flavor substances of Turpan black lamb during post-slaughter rigor mortis period

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2025, 51(12): 174-182 https://doi.org/10.13995/j.cnki.11-1802/ts.040744

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