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, (21): 313 -321 .  DOI: 10.13995/j.cnki.11-1802/ts.043286

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