BIOCHEMICAL PROPERTIES OF PORK + THEIR RELATIONSHIP TO QUALITY .2. INTRAMUSCULAR FAT

被引：32

作者：

KAUFFMAN, RG

BRAY, RW

CARPENTER, ZL

HOEKSTRA, WG

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1964年 / 29卷 / 01期

关键词：

D O I：

10.1111/j.1365-2621.1964.tb01696.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

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页码：70 / &

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