Effect of ultrasound-assisted low-temperature washing on myofibrillar protein and flavor binding ability of Hu sheep mutton

QIU Yue, PANG Yuting, ZHANG Jianyou, LYU Fei

Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (1) : 309-317.

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Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (1) : 309-317. DOI: 10.13995/j.cnki.11-1802/ts.042478

Effect of ultrasound-assisted low-temperature washing on myofibrillar protein and flavor binding ability of Hu sheep mutton

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2026, 52(1): 309-317 https://doi.org/10.13995/j.cnki.11-1802/ts.042478

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