Mechanism of tumbling-curing to improve beef quality: Insights from the structural and functional properties of myofibrillar protein
Author:
Feng Yin,Xueyuan Bai,Ke Wang,Ang Ru,Long Xu,Wei Tian,Jiangang Hao,Chaozhi Zhu,Gaiming Zhao
Publication:
LWT - Food Science and Technology
© 2024 The Authors. Published by Elsevier Ltd.