Optimization of pork tenderization by adenosine 5-monophosphate (AMP)

Food and Fermentation Industries ›› 2015, Vol. 41 ›› Issue (4) : 180.

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PDF(2201 KB)
Food and Fermentation Industries ›› 2015, Vol. 41 ›› Issue (4) : 180.

Optimization of pork tenderization by adenosine 5-monophosphate (AMP)

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2015, 41(4): 180

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