CHEMICAL AND FUNCTIONAL-PROPERTIES OF BLOOD GLOBIN PREPARED BY A NEW METHOD

被引：21

作者：

AUTIO, K

KIESVAARA, M

MALKKI, Y

KANKO, S

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1984年 / 49卷 / 03期

关键词：

D O I：

10.1111/j.1365-2621.1984.tb13228.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：859 / 862

页数：4

共 19 条

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