Processes for improving the tenderness and flavor of mutton

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  机译： 天然动物产品改善口感，延展性，柔韧性和外观的方法

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  机译： 一种改善禽肉风味，延展性和总体消费者接受度的方法

• 5. A method of improving the flavor, tenderness and overall consumer acceptability of poultry meat [P] . 欧洲知识产权局专利： EP2258210A1 . 2010-12-08

  机译： 一种改善禽肉风味，嫩度和总体消费者接受度的方法

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