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    Effect of Curing Method on Myofibrillar Protein Characteristics of Mountain Black Pork during Curing Process and Eating Quality of Barbecued Pork

    Effect of Curing Method on Myofibrillar Protein Characteristics of Mountain Black Pork during Curing Process and Eating Quality of Barbecued Pork by ZHOU Yajun, ZHANG Manman, LI Zongping, MA Qingshu, MA Zhiyuan, JIANG Wei, YAO Guangming

    Published 2023-12-01
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