A COMPARISON OF LIGHT AND DARK PORTIONS OF A STRIATED MUSCLE

被引：37

作者：

BEECHER, GR

KASTENSCHMIDT, LL

CASSENS, RG

HOEKSTRA, WG

BRISKEY, EJ

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1968年 / 33卷 / 01期

关键词：

D O I：

10.1111/j.1365-2621.1968.tb00889.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

收藏

页码：84 / +

页数：1

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