Three Pork Muscles Exhibited Different in Vitro Protein Digestibility

in 63rd International Congress of Meat Science and Technology
Autor:innen:
X. Zou Key Laboratory of Meat Processing and Quality Control, MOE; Key Laboratory of Meat Processing, MOA; Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control; Nanjing Agricultural University; Nanjing, Jiangsu 210095, China P.R.; chunbao.li@njau.edu.cn

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G. Zhou Key Laboratory of Meat Processing and Quality Control, MOE; Key Laboratory of Meat Processing, MOA; Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control; Nanjing Agricultural University; Nanjing, Jiangsu 210095, China P.R.; chunbao.li@njau.edu.cn

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L. Li Key Laboratory of Meat Processing and Quality Control, MOE; Key Laboratory of Meat Processing, MOA; Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control; Nanjing Agricultural University; Nanjing, Jiangsu 210095, China P.R.; chunbao.li@njau.edu.cn

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C. Wang Key Laboratory of Meat Processing and Quality Control, MOE; Key Laboratory of Meat Processing, MOA; Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control; Nanjing Agricultural University; Nanjing, Jiangsu 210095, China P.R.; chunbao.li@njau.edu.cn

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C. Li Key Laboratory of Meat Processing and Quality Control, MOE; Key Laboratory of Meat Processing, MOA; Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control; Nanjing Agricultural University; Nanjing, Jiangsu 210095, China P.R.; chunbao.li@njau.edu.cn

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