|
|||||
|
|
Comparative Studies on Beef Sensory and Processing Characteristics of Nanyang and Yanbian Yellow Cattles |
|
| Authors: | WANG Fu-long LU Gui-song WANG-Na PENG Zeng-qi QI Xing-lei LI Yu-lin YAO Yao LI Jun-ke ZHU Yi WAN Ke-hui ZHANY Ya-wei HUI Teng |
| Abstract: | |
| Keywords: | sensory properties tenderness gel properties emulsifying properties |
| 点击此处可从《食品科学》浏览原始摘要信息 | |
| 点击此处可从《食品科学》下载全文 | |