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中文
Meat Research
2007
,
Vol. 21
Issue (5)
: 30-32
DOI
: 10.7506/rlyj1001-8123-200705009
Practical Technology
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The Function of Enzyme Preparation in Meat Tenderizing and Flavour Enhancing and Its Extraction Method
Xing Xiuqin
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Xing Xiuqin
Cite this article:
Xing Xiuqin. The Function of Enzyme Preparation in Meat Tenderizing and Flavour Enhancing and Its Extraction Method[J]. Meat Research, 2007, 21(5): 30-32.
URL:
https://www.rlyj.net.cn/EN/10.7506/rlyj1001-8123-200705009
OR
https://www.rlyj.net.cn/EN/Y2007/V21/I5/30
[1]
ZHANG Lizhitong, ZHANG Jiamin, WANG Wei, LIU Dayu, TANG Yang, WANG Ke.
Optimization of Enzymatic Tenderization of Pre-conditioned Hot Pot Beef by Response Surface Methodology
[J]. Meat Research, 2022, 36(3): 20-25.
Tel: 010-83155446/47/48/49/50 Fax: 010-83155436 E-mail: meat_research@126.com
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2007, Vol. 21 
