Data for: Study on the mechanism of no rigor in pork after High pressure processing
收藏Mendeley Data2024-06-25 更新2024-06-26 收录
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资源简介：
Pressure (0 - 400 MPa) and time (10 min) were applied to the samples of pork loin and enzymes. The effects of treatment on shear force, myofibrillar fragmentation, enzyme activity and meat texture were measured.
创建时间：
2024-01-23
