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Changes in texture and myofibrillar protein characteristics of beef treated with high voltage electrostatic field during dry curing

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By TAO Yingmei, LI Changchun, DENG Mengsheng, LI Ruren
| cnif.cn
在这里添加一些文本 RIS (ProCite, Reference Manager) BibTeX Changes in texture and myofibrillar protein characteristics of beef treated with high voltage electrostatic field during dry curing TAO Yingmei, LI Changchun, DENG Mengsheng, LI Ruren, YU Xiangdong, CHEN Xinran, WANG Rongfei Food and Fermentation Industries ›› 2025, Vol. 51 ›› Issue (21) : 313-321. Food and Fermentation Industries ›› 2025, Vol. 51 ›› Issue (21) : 313-321.
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