Effect of marination temperature on the quality of Tibetan mutton

被引：0
|
作者：
Li, Hai [1 ,2 ]
Wei, Xiu-Li [1 ]
Zhang, Chun-Hui [1 ]
Chen, Lin-Li [2 ]
Wang, Zhen-Yu [1 ]
Zhang, De-Quan [1 ]
机构：
[1] Institute of Agro-Products Processing Science and Technology, Chinese Academy of Agricultural Sciences/Comprehensive Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing, China
[2] College of Environmental and Biological Engineering, Chongqing Technology and Business University, Chongqing, China
来源：
Modern Food Science and Technology | 2015年 / 31卷 / 11期
关键词：
Compilation and indexing terms; Copyright 2025 Elsevier Inc;
D O I：
10.13982/j.mfst.1673-9078.2015.11.039
中图分类号：
学科分类号：
摘要：
Sodium dodecyl sulfate - Electrophoresis - High resolution transmission electron microscopy - Proteins - Solubility - Scanning electron microscopy - Shear flow - Sulfur compounds
引用
收藏
页码：257 / 262
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