Changes of the Construction of Myofibrillar Proteins in Chinese Traditional Bacon During Processing

CAOJin-Xuan-1, ZHANGYu-Lin-1, HANMin-Yi-2, JIANGYa-Ting-1, PANDao-Dong-1, 欧Chang-Rong-1

PDF(573 KB)
PDF(573 KB)
Scientia Agricultura Sinica ›› 2013, Vol. 46 ›› Issue (18) : 3871-3877. DOI: 10.3864/j.issn.0578-1752.2013.18.017
STORAGE·FRESH-KEEPING·PROCESSING

Changes of the Construction of Myofibrillar Proteins in Chinese Traditional Bacon During Processing

    {{javascript:window.custom_author_en_index=0;}}
  • {{article.zuoZhe_EN}}
Author information +
History +

HeighLight

{{article.keyPoints_en}}

Abstract

{{article.zhaiyao_en}}

Key words

QR code of this article

Cite this article

EndNote

Ris (Procite)

Bibtex

Download Citations
{{article.zuoZheEn_L}}. {{article.title_en}}. {{journal.qiKanMingCheng_EN}}. 2013, 46(18): 3871-3877 https://doi.org/10.3864/j.issn.0578-1752.2013.18.017

References

Publishing order | Descend order by publishing year | Descend order by cited within

References

{{article.reference}}

Funding

RIGHTS & PERMISSIONS

{{article.copyrightStatement_en}}
{{article.copyrightLicense_en}}
Share on Mendeley
PDF(573 KB)

Accesses

Citation

Detail
Sections
Recommended

/

〈 〉