Muscle shear force (N), cooking loss (%), hydroxyproline concentration (mg/g tissue) and cathepsin B and L activities (U/g muscle) of grass carp fed diets with graded levels of SIF (mg/kg)1.
收藏Figshare2019-01-30 更新2026-04-29 收录
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https://figshare.com/articles/dataset/Muscle_shear_force_N_cooking_loss_hydroxyproline_concentration_mg_g_tissue_and_cathepsin_B_and_L_activities_U_g_muscle_of_grass_carp_fed_diets_with_graded_levels_of_SIF_mg_kg_sup_1_sup_/7650935
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资源简介：
Muscle shear force (N), cooking loss (%), hydroxyproline concentration (mg/g tissue) and cathepsin B and L activities (U/g muscle) of grass carp fed diets with graded levels of SIF (mg/kg)1.
创建时间：
2019-01-30
