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ON THE MECHANISM OF WATER HOLDING IN MEAT - THE SWELLING AND SHRINKING OF MYOFIBRILS

被引：702
作者：
OFFER, G
TRINICK, J
机构：
来源：
MEAT SCIENCE | 1983年 / 8卷 / 04期
关键词：
D O I：
10.1016/0309-1740(83)90013-X
中图分类号：
TS2 [食品工业];
学科分类号：
0832 [食品科学与工程];
摘要：
引用
收藏
页码：245 / 281
页数：37
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