Treatment effects on muscle cooking loss (%), shear force (N), hydroxyproline content (µg/mg wet tissue), pH value, cathepsin activities (U/g muscle) and lactate content (mmol/g protein) in grass carp.
收藏Figshare2015-12-02 更新2026-04-29 收录
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https://figshare.com/articles/dataset/_Treatment_effects_on_muscle_cooking_loss_shear_force_N_hydroxyproline_content_181_g_mg_wet_tissue_pH_value_cathepsin_activities_U_g_muscle_and_lactate_content_mmol_g_protein_in_grass_carp_/1272479
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Values are means ± SD (n = 6), and mean values within the same row with different superscripts are significantly different (PTreatment effects on muscle cooking loss (%), shear force (N), hydroxyproline content (µg/mg wet tissue), pH value, cathepsin activities (U/g muscle) and lactate content (mmol/g protein) in grass carp.
创建时间：
2015-12-02
