Contribution of cross-links and proteoglycans in...

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology 2016 / 03 Vol. 66

Contribution of cross-links and proteoglycans in intramuscular connective tissue to shear force in bovine muscle with different marbling levels and maturities

Wang, Fulong, Zhang, Yawei, Li, Junke, Guo, Xiuyun, Cui, Baowei, Peng, Zengqi
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Volume:
66
Language:
english
Journal:
LWT - Food Science and Technology
DOI:
10.1016/j.lwt.2015.10.059
Date:
March, 2016
File:
PDF, 570 KB
english, 2016
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