MOLECULAR PROPERTIES OF POST-MORTEM MUSCLE .2. PHASE MICROSCOPY OF MYOFIBRILS FROM BOVINE MUSCLE

被引：35

作者：

STROMER, MH

GOLL, DE

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1967年 / 32卷 / 03期

关键词：

D O I：

10.1111/j.1365-2621.1967.tb01323.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：329 / &

共 11 条

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