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2019•Unpublished venueRequires access

Differences in myofiber characteristics and meat quality of different yak muscles.

Yuying Yang, Yimin Zhang, Mao Yanwei, Liang Rongrong, Dong PengCheng, Yang XiaoYin, Zhu LiXian, Xin Luo, Zhang WenHua, Cao Hui

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Key concepts: Myocyte, Quality (philosophy), YAK, Biology, Food science, Animal science, Cell biology, Epistemology

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Differences in myofiber characteristics and meat quality of different yak muscles. — Research Paper | ScholarLens