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Journal: Foods, 2022
Volume: 11
Number: 2242
2242
Article: Shrinkage Properties and Their Relationship with Degradation of Proteins Linking the Endomysium and Myofibril in Lamb Meat Submitted to Heating or Air Drying
Authors: by Weili Rao, Zhenxiao Shi, Sijia Liu, Ying Shu, Xiaoyu Chai and Zhisheng Zhang
Link: https://www.mdpi.com/2304-8158/11/15/2242

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