STUDIES ON COLOR OF MEAT - CRYSTALLIZATION AND PHYSICAL CHARACTERIZATION OF PORCINE MYOGLOBIN

被引：13

作者：

NAKANISHI, T

IZUMIMOTO, M

机构：

来源：

AGRICULTURAL AND BIOLOGICAL CHEMISTRY | 1972年 / 36卷 / 09期

关键词：

D O I：

10.1080/00021369.1972.10860441

中图分类号：

S3 [农学（农艺学）];

学科分类号：

0901 ;

摘要：

引用

页码：1505 / +

页数：1

共 20 条

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[10] STUDIES ON MUSCLES OF MEAT ANIMALS .3. COMPARATIVE COMPOSITION OF VARIOUS MUSCLES IN PIGS OF 3 WEIGHT GROUPS [J].

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