Relationship between quality changes of post-rigor tan mutton and myofibrillar protein following high-pressure treatment

Relación entre los cambios en la calidad de la carne de oveja castaña en la fase posrigor y la proteína miofibrilar después del tratamiento de alta presión

Li Dongdonga School of Agriculture, Ningxia University, Yinchuan, ChinaView further author information

Peng Yalinga School of Agriculture, Ningxia University, Yinchuan, ChinaView further author information

Zhang Haihonga School of Agriculture, Ningxia University, Yinchuan, China;b Ningxia Key Laboratory for Food Microbial Applications Technology and Safety Control, Ningxia University, Yinchuan, ChinaView further author information

Tao Yingmeia School of Agriculture, Ningxia University, Yinchuan, ChinaView further author information

Liu Dunhuaa School of Agriculture, Ningxia University, Yinchuan, ChinaCorrespondence[email protected]
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Relationship between quality changes of post-rigor tan mutton and myofibrillar protein following high-pressure treatment

Relación entre los cambios en la calidad de la carne de oveja castaña en la fase posrigor y la proteína miofibrilar después del tratamiento de alta presión

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Relationship between quality changes of post-rigor tan mutton and myofibrillar protein following high-pressure treatment

Relación entre los cambios en la calidad de la carne de oveja castaña en la fase posrigor y la proteína miofibrilar después del tratamiento de alta presión

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