Muscle structure, sarcomere length and influences on meat quality: A review

出版年份 2017 全文链接

标题

作者

关键词

Rigor contraction, Thaw rigor, Cold shortening, Heat shortening, Tenderness, Water-holding

出版物

Volume 132, Issue -, Pages 139-152

出版商

Elsevier BV

发表日期

2017-05-19

DOI

10.1016/j.meatsci.2017.04.261

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