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中文
Meat Research
2002
,
Vol. 16
Issue (3)
: 14-14
DOI
: 10.7506/rlyj1001-8123-200203005
Basic Research
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Function of External Factors in Meat Tenderization
Li Yuwei
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Abstract
Some external factors influencing the tenderness of the meat are introduced in this article.
Key words
：
meat
tenderization
factor
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Li Yuwei
Cite this article:
Li Yuwei. Function of External Factors in Meat Tenderization[J]. Meat Research, 2002, 16(3): 14-14.
URL:
https://www.rlyj.net.cn/EN/10.7506/rlyj1001-8123-200203005
OR
https://www.rlyj.net.cn/EN/Y2002/V16/I3/14
[1]
CHEN Ziting, CHEN Mengting, SUN Zhida.
Research Progress on Fenton Reaction-Induced Meat Protein Oxidation and Its Inhibition
[J]. Meat Research, 2023, 37(5): 72-80.
Tel: 010-83155446/47/48/49/50 Fax: 010-83155436 E-mail: meat_research@126.com
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2002, Vol. 16 Issue (3): 14-14 DOI: 10.7506/rlyj1001-8123-200203005
