A STUDY OF CERTAIN PROPERTIES OF MYOSIN FROM SKELETAL MUSCLE

被引：35

作者：

QUASS, DW

BRISKEY, EJ

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1968年 / 33卷 / 02期

关键词：

D O I：

10.1111/j.1365-2621.1968.tb01346.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：180 / &

共 40 条

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