| 肉嫩化的生物学方法初探 |
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| 引用本文： | 权美平,张丽华. 肉嫩化的生物学方法初探[J]. 农产品加工．学刊, 2012, 0(7): 81-82 |
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| 作者姓名： | 权美平 张丽华 |
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| 作者单位： | 渭南师范学院化学与生命科学学院,陕西渭南,714000 |
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| 摘 要： | 从生物学角度对肉类嫩化进行了总结,以期为牛肉嫩度的研究提供参考。
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| 关 键 词： | 肉类 嫩化 生物学方法 |
Preliminary Exploration on Biological Method in Meat Tenderization |
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| QUAN Mei-ping , ZHANG Li-hua. Preliminary Exploration on Biological Method in Meat Tenderization[J]. Nongchanpin Jlagong.Xuekan, 2012, 0(7): 81-82 |
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| Authors: | QUAN Mei-ping ZHANG Li-hua |
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| Affiliation: | (College of Chemistry and Life Science,Weinan Teachers University,Weinan,Shaanxi 714000,China) |
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| Abstract: | This paper does a summary on meat tenderizer from biology to provide the reference for studying tenderness in meats. |
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| Keywords: | meats tenderization biological method |
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