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中文
Meat Research
2007
,
Vol. 21
Issue (5)
: 13-16
DOI
: 10.7506/rlyj1001-8123-200705004
Practical Technology
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The Myofibril Fragmentation Index and Its Relationship to Meat Tenderness
Zheng Haibo
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Zheng Haibo
Cite this article:
Zheng Haibo. The Myofibril Fragmentation Index and Its Relationship to Meat Tenderness[J]. Meat Research, 2007, 21(5): 13-16.
URL:
https://www.rlyj.net.cn/EN/10.7506/rlyj1001-8123-200705004
OR
https://www.rlyj.net.cn/EN/Y2007/V21/I5/13
[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.
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2007, Vol. 21 Issue (5): 13-16 DOI: 10.7506/rlyj1001-8123-200705004
