摘要本文扼要地介绍了牦牛的特性 ,详细阐述了开发牦牛制品的广阔前景。The specific characteristics of Yaks are briefly introduced.The broad prospects for developing Yak Products is also expounded in detail.
9LEROY F, GEYZEN A, JANSSENS M. Meat fermentation at the crossroads of innovation and tradition: a historical outlook[J]. Trends in Food Science & Technology, 2013, 24(6): 1-8.
10LUCIANO G, BIONDI L, PAGANO R I. The restriction of grazing duration does not compromislamb meat colour and oxidative stability[J]. Meat Science, 2012, 92(5): 30-35.
