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中文
Meat Research
2000
,
Vol. 14
Issue (3)
: 49-49
DOI
: 10.7506/rlyj1001-8123-200003020
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Application of Enzyme in Meat Tenderizing
Jiao Xiaoxia
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Jiao Xiaoxia
Cite this article:
Jiao Xiaoxia. Application of Enzyme in Meat Tenderizing[J]. Meat Research, 2000, 14(3): 49-49.
URL:
https://www.rlyj.net.cn/EN/10.7506/rlyj1001-8123-200003020
OR
https://www.rlyj.net.cn/EN/Y2000/V14/I3/49
[1]
MENG Zhiming, LIU Ying, XI Yueyang, ZHU Yingchun.
Effect of Quinoa Protein on Gel Properties of Pork Myofibrillar Protein in Low-Sodium Salt System
[J]. Meat Research, 2023, 37(5): 31-38.
Tel: 010-83155446/47/48/49/50 Fax: 010-83155436 E-mail: meat_research@126.com
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2000, Vol. 14 Issue (3): 49-49 DOI: 10.7506/rlyj1001-8123-200003020
