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中文
Meat Research
1998
,
Vol. 12
Issue (4)
: 15-18
DOI
: 10.7506/rlyj1001-8123-199804005
Basic Research
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Received:
20 December 2017
:
TS251.1
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https://www.rlyj.net.cn/EN/10.7506/rlyj1001-8123-199804005
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https://www.rlyj.net.cn/EN/Y1998/V12/I4/15
[1]
LI Jiahui, DI Yuhan, WANG Wenqi, LIAO Boqun, ZHANG Yawei.
Effect of L-Histidine and L-Lysine on the Processing Characteristics of Chicken Breast Meat Evaluated from the Perspective of Post-Slaughter Protein Phosphorylation
[J]. Meat Research, 2022, 36(7): 20-26.
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1998, Vol. 12 Issue (4): 15-18 DOI: 10.7506/rlyj1001-8123-199804005
