AMINO-ACID-COMPOSITION OF BREAST AND THIGH MEAT FROM BROILERS PRODUCED IN 4 LOCATIONS OF THE UNITED-STATES

被引：25

作者：

HAMM, D

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1981年 / 46卷 / 04期

关键词：

D O I：

10.1111/j.1365-2621.1981.tb03005.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1122 / 1124

页数：3

共 16 条

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[7]

HAMM D, UNPUBLISHED

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