Open AccessComparative Study of Pork Tenderness Evaluation Method
Author(s) -
红梅 呼
Publication year - 2017
Publication title -
shi pin yu ying yang ke xue
Language(s) - Uncategorized
Resource type - Journals
eISSN - 2166-613X
pISSN - 2166-6121
DOI - 10.12677/hjfns.2017.61004
Subject(s) - tenderness , food science , mathematics , chemistry