Nutritional Processing Quality of Sika Deer (<i>Cervus nippon</i>) Venison in Different Muscles
In order to investigate the nutritional processing quality of sika deer (<i>Cervus nippon</i>) venison at different sites, the pH<sub>24 h</sub>, tenderness, pressurized water loss rate, meat color, intramuscular fat, moisture, protein, amino acid, fatty acid and squalene con...
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| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2024-11-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/13/22/3661 |
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