Relationship between Mitochondrial Oxidative Phosphorylation and Color Stability of Tan Sheep Meat during Postmortem Storage
In order to elucidate the relationship between the oxidative phosphorylation and the color stability of Tan sheep meat during postmortem storage, the changes in the color stability and oxidative phosphorylation of the Longissimus dorsi of 6-month-old Tan sheep were determined after 0, 1, 2, 3, 4, 6...
محفوظ في:
| المؤلف الرئيسي: | |
|---|---|
| التنسيق: | Artigo |
| اللغة: | Inglês |
| منشور في: |
China Food Publishing Company
2024-04-01
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| سلاسل: | Shipin Kexue |
| الموضوعات: | |
| الوصول للمادة أونلاين: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-8-024.pdf |
| الوسوم: |
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