Open AccessEffects of Oxidative Cross-Linking of its Myofibrillar Protein on Texture during the Processing of Air-Dried Yak Meat
Author(s) -
Jun Ma,
Wenyu Cui,
L. Zhang,
You-Xi Song,
Qun Yu,
Y. Wang,
H. 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)