Pre-rigor temperature control of Chinese yellow cattle carcasses to 12-18 °C during chilling improves beef tenderness.
暂无分享,去创建一个
Xianyong Meng | Yimin Zhang | Xin Luo | Lixian Zhu | Y. Mao | R. Liang | Renhuan Wang | Yuqing Liu
暂无分享,去创建一个
Xianyong Meng | Yimin Zhang | Xin Luo | Lixian Zhu | Y. Mao | R. Liang | Renhuan Wang | Yuqing Liu