Rao, W.; Shi, Z.; Liu, S.; Shu, Y.; Chai, X.; Zhang, Z.
Shrinkage Properties and Their Relationship with Degradation of Proteins Linking the Endomysium and Myofibril in Lamb Meat Submitted to Heating or Air Drying. Foods 2022, 11, 2242.
https://doi.org/10.3390/foods11152242
AMA Style
Rao W, Shi Z, Liu S, Shu Y, Chai X, Zhang Z.
Shrinkage Properties and Their Relationship with Degradation of Proteins Linking the Endomysium and Myofibril in Lamb Meat Submitted to Heating or Air Drying. Foods. 2022; 11(15):2242.
https://doi.org/10.3390/foods11152242
Chicago/Turabian Style
Rao, Weili, Zhenxiao Shi, Sijia Liu, Ying Shu, Xiaoyu Chai, and Zhisheng Zhang.
2022. "Shrinkage Properties and Their Relationship with Degradation of Proteins Linking the Endomysium and Myofibril in Lamb Meat Submitted to Heating or Air Drying" Foods 11, no. 15: 2242.
https://doi.org/10.3390/foods11152242
APA Style
Rao, W., Shi, Z., Liu, S., Shu, Y., Chai, X., & Zhang, Z.
(2022). Shrinkage Properties and Their Relationship with Degradation of Proteins Linking the Endomysium and Myofibril in Lamb Meat Submitted to Heating or Air Drying. Foods, 11(15), 2242.
https://doi.org/10.3390/foods11152242
