PHYSICAL AND CHEMICAL CHARACTERISTICS OF FREE AND STRETCHED RABBIT MUSCLE

被引：9

作者：

BUCK, EM

STANLEY, DW

COMISSIONG, EA

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1970年 / 35卷 / 01期

关键词：

D O I：

10.1111/j.1365-2621.1970.tb12379.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：100 / +

页数：1

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