EFFECTS OF POST-MORTEM AGING AND STRETCHING ON MACROMOLECULAR PROPERTIES OF COLLAGEN

被引：22

作者：

PFEIFFER, NE

FIELD, RA

VARNELL, TR

KRUGGEL, WG

KAISER, II

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1972年 / 37卷 / 06期

关键词：

D O I：

10.1111/j.1365-2621.1972.tb03697.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：897 / &

共 25 条

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