猪肉和牛肉半腱肌老化过程中的尸解蛋白和剪切力比较研究

IF 4.2 3区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY
Seokhee Han, K. Jo, Seul-Ki-Chan Jeong, Hayeon Jeon, Soeun Kim, Minkyung Woo, Samooel Jung, Seonmin Lee
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Comparative study on the postmortem proteolysis and shear force during aging of pork and beef semitendinosus muscles
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来源期刊
Food Science of Animal Resources
Food Science of Animal Resources Agricultural and Biological Sciences-Animal Science and Zoology
CiteScore
6.70
自引率
6.70%
发文量
75
期刊介绍: Food Science of Animal Resources (Food Sci. Anim. Resour.) is an international, peer-reviewed journal publishing original research and review articles on scientific and technological aspects of chemistry, biotechnology, processing, engineering, and microbiology of meat, egg, dairy, and edible insect/worm products.
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