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撤回声明：肉类肌原纤维：化学成分、来源及其用于心肌层和强壮骨骼肌的潜力

IF 3.1 3区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY
International Journal of Food Properties Pub Date : 2024-06-05 DOI:10.1080/10942912.2024.2361597
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引用次数: 0

摘要

发表于《国际食品特性杂志》（第 27 卷第 1 期，2024 年）
本文章由计算机程序翻译，如有差异，请以英文原文为准。
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Statement of Retraction: Meat Myofibril: Chemical Composition, Sources and its Potential for Cardiac Layers and Strong Skeleton Muscle
Published in International Journal of Food Properties (Vol. 27, No. 1, 2024)
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来源期刊
International Journal of Food Properties
International Journal of Food Properties 工程技术-食品科技
CiteScore
5.20
自引率
3.40%
发文量
167
审稿时长
4.3 months
期刊介绍： The International Journal of Food Properties publishes original research papers devoted to all scientific and applied aspects of food properties. The emphasis is on measurement methods, development of standards, and data on food properties, predictions, and applications. The International Journal of Food Properties brings together the widely scattered research in the area of food properties and provides an international forum for scientists and technologists for rapid dissemination of their research results, ideas, and knowledge. Other features include review articles, book reviews, letters to the editor, conference papers, news, and commercial advertisements.
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