Effects of different heating conditions on meat quality and myofibrillar protein properties of sika deer leg meat

LI Yuejia, WANG Chen, LI Xiao, HAN Yanqiu, YE Xinyang

Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (10) : 258-266.

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Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (10) : 258-266. DOI: 10.13995/j.cnki.11-1802/ts.043166

Effects of different heating conditions on meat quality and myofibrillar protein properties of sika deer leg meat

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2026, 52(10): 258-266 https://doi.org/10.13995/j.cnki.11-1802/ts.043166

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