[Elsevier] Effects of chilling rate on progression of rigor mortis in postmortem lamb meat

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journal:Food Chemistry

Authors:Tongjing Yan; Chengli Hou; Zhenyu Wang; Xin Li; Li Chen; Ce Liang; Yujun Xu; Dequan Zhang

Published date:2022-3-

DOI:10.1016/j.foodchem.2021.131463

PDF link:https://www.sciencedirect.com/sc ... 308814621024699/pdf

Article link:https://doi.org/10.1016/j.foodchem.2021.131463

Article Source:Elsevier BV


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