NUTRITIVE VALUE OF MEAT MEALS .2. INFLUENCE OF RAW MATERIALS AND PROCESSING ON PROTEIN QUALITY

被引：18

作者：

ATKINSON, J

CARPENTER, KJ

机构：

来源：

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 1970年 / 21卷 / 07期

关键词：

D O I：

10.1002/jsfa.2740210708

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：366 / +

页数：1

共 66 条

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