Effects of Different Cooking Methods on Edible Quality and Microstructure of Yak Rumen Smooth Muscle

LI Shengsheng, SUN Lu

Journal of Nuclear Agricultural Sciences ›› 2020, Vol. 34 ›› Issue (3) : 532-538.

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Journal of Nuclear Agricultural Sciences ›› 2020, Vol. 34 ›› Issue (3) : 532-538. DOI: 10.11869/j.issn.100-8551.2020.03.0532
Food Irradiation·Food Science

Effects of Different Cooking Methods on Edible Quality and Microstructure of Yak Rumen Smooth Muscle

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2020, 34(3): 532-538 https://doi.org/10.11869/j.issn.100-8551.2020.03.0532

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