Order Article Reprints

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

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

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