CHARACTERIZATION AND IDENTIFICATION OF RAW BEEF, PORK, CHICKEN AND TURKEY MEATS BY ELECTROPHORETIC PATTERNS OF THEIR SARCOPLASMIC PROTEINS

被引：41

作者：

KIM, H

SHELEF, LA

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1986年 / 51卷 / 03期

关键词：

D O I：

10.1111/j.1365-2621.1986.tb13922.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

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页码：731 / &

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