Open AccessEffects of Oxidative Cross-Linking of its Myofibrillar Protein on Texture during the Processing of Air-Dried Yak Meat
Author(s) -
Jun Ma,
Weinan Cui,
L. Zhang,
Y. Song,
Qun Yu,
Yong Wang,
Hucheng Wang,
X. Liu
Publication year - 2018
Publication title -
meat and muscle biology
Language(s) - English
Resource type - Journals
ISSN - 2575-985X
DOI - 10.22175/rmc2018.056
Subject(s) - yak , myofibril , food science , chemistry , texture (cosmology) , raw meat , zoology , biology , biochemistry , artificial intelligence , computer science , image (mathematics)
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