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| Chemical Composition and Texture of Pyrmont beef |
| Li Changzhong |
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Abstract Results of the chemical composition and texture from Italian pyrmont beef was summarized.The difference between pyrmont beef fron and other cattle varieties was discussed.Some suggestions were provided on improving cattle types in varions regions in China.
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| [1] |
LI Xiangyuan, FEI Zhiguo, YANG Shuo, WANG Yu, ZHANG Lin, WU Jiaqiang, DING Zhiyong, YU Jiang, REN Sufang, MAO Yanwei. Effect of Vacuum Skin Packaging and High-Oxygen Modified Atmosphere Packaging on the Quality and Microbial Properties of Chilled Pork during Storage[J]. Meat Research, 2024, 38(3): 56-63. |
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2004, Vol. 18 
