Effect of pigskin gelatin hydrolysate on the porcine meat quality during freezing

已完结 10 由木木发布于 2024/7/31 21:43:31

DOI:10.1016/j.meatsci.2022.108907
作者：Jing Lu , Ying Wang , Bo Chen , Yong Xie , Wen Nie , Hui Zhou , Baocai Xu
文献类型：期刊论文
补充材料：只需要正文

Elsevier

Abstract：This research aimed to investigate the effects of pigskin gelatin hydrolysate (PGH) on the quality changes of longissimus lumborum (LL) muscles during freezing. The samples were firstly assi

应助信息

求助已完结，文件已删除 如有需求请重新发布求助一键发布

感谢使用Book学术
本站所有文献仅供个人学习和参考，请勿将文件进行传播。共同遵守网站规定和相关知识产权规定。

上一个求助:其它数据库Naturally Fractured Carbonate Reservoir Characterization: A Case Study of a Mature High-Pour Point Oil Field in Hungary 下一个求助:ElsevierPhysical-chemical, water distribution and protein conformation of reduced-fat frankfurters with Artemisia sphaerocephala Krasch gum to substitute pork back fat