Changes in texture and myofibrillar protein characteristics of beef treated with high voltage electrostatic field during dry curing

TAO Yingmei, LI Changchun, DENG Mengsheng, LI Ruren, YU Xiangdong, CHEN Xinran, WANG Rongfei

Food and Fermentation Industries ›› 2025, Vol. 51 ›› Issue (21) : 313-321.

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Food and Fermentation Industries ›› 2025, Vol. 51 ›› Issue (21) : 313-321. DOI: 10.13995/j.cnki.11-1802/ts.043286

Changes in texture and myofibrillar protein characteristics of beef treated with high voltage electrostatic field during dry curing

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2025, 51(21): 313-321 https://doi.org/10.13995/j.cnki.11-1802/ts.043286

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