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The Effect of Quality Grade and Muscle on Collagen Contents and Tenderness of Intramuscular Connective Tissue and Myofibrillar Protein for Hanwoo Beef
Hanwoo Beef Quality Grade Collagen IMCT WBSF
2016/4/21
Six muscles were seamed out randomly from Hanwoo carcasses (n = 12) of each quality grade (quality grades 1, 2 and 3). Samples were analysed for their total and soluble collagen contents, IMCT (intram...