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中文
Meat Research
2003
,
Vol. 17
Issue (3)
: 12-14
DOI
: 10.7506/rlyj1001-8123-200303005
Basic Research
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Meat Color And Tenderness
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https://www.rlyj.net.cn/EN/10.7506/rlyj1001-8123-200303005
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[1]
CHEN Ming, YUAN Ting, TU Qiao, YE Huilan, LEI Haiyue, WANG Jiayu, MA Anfang, XIN Jianzeng.
Changes in the Relative Content of Reactive Oxygen Species in Dark Cutting Beef and Its Correlation with Meat Quality Characteristics during Storage
[J]. Meat Research, 2023, 37(5): 11-17.
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2003, Vol. 17 Issue (3): 12-14 DOI: 10.7506/rlyj1001-8123-200303005
