PHYSICAL AND CHEMICAL PROPERTIES OF EPIMYSIAL ACID-SOLUBLE COLLAGEN FROM MEATS OF VARYING TENDERNESS

被引：11

作者：

KRUGGEL, WG

FIELD, RA

MILLER, GJ

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1970年 / 35卷 / 02期

关键词：

D O I：

10.1111/j.1365-2621.1970.tb12114.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：106 / &

共 33 条

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