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期刊名称

food science & nutrition(1)

关键词

beef quality; electron microscopy; muscle fiber characteristics; rvalues; tenderness(1)

作者

Lang, Yumiao AND Yang, Xiaoxi AND Yang, Hongru AND Zhang, Songshan AND Xie, Peng AND Sun, Baozhong(0)

机构

chinese acad agr sci, inst anim sci, 2 west rd yuanmingyuan, beijing 100193, peoples r china(1)
hebei univ, coll publ hlth, key lab publ hlth safety hebei prov, 180 wusidong rd, baoding 071002, peoples r china(1)

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资源类型: 外文期刊

作者:Lang, Yumiao(精确检索)

作者:Yang, Xiaoxi(精确检索)

作者:Yang, Hongru(精确检索)

作者:Zhang, Songshan(精确检索)

作者:Xie, Peng(精确检索)

作者:Sun, Baozhong(精确检索)

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1Muscle fiber characteristics and postmortem quality of longissimus thoracis, psoas major and semitendinosus from Chinese Simmental bulls

作者： Lang, Yumiao; Yang, Xiaoxi; Yang, Hongru; Zhang, Songshan; Xie, Peng; Sun, Baozhong; SCI

机构： Hebei Univ, Coll Publ Hlth, Key Lab Publ Hlth Safety Hebei Prov, 180 Wusidong Rd, Baoding 071002, Peoples R China; Chinese Acad Agr Sci, Inst Anim Sci, 2 West Rd Yuanmingyuan, Beijing 100193, Peoples R China;

来源：FOOD SCIENCE & NUTRITION

关键词： beef quality; electron microscopy; muscle fiber characteristics; Rvalues; tenderness