The role of intramuscular connective tissue in meat texture.
作者： Takanori NISHIMURA
DOI: 10.1111/J.1740-0929.2009.00696.X
关键词:
摘要: … and postmortem ageing of meat and their contributions to meat texture are reviewed. … molecular mechanisms by which ECM is degraded during postmortem ageing of meat. …
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sci-hub.se 参考文章(77)
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