PROGRESSIVE CHANGES IN STARCH GEL ELECTROPHORETIC PATTERNS OF CHICKEN MUSCLE PROTEINS DURING AGING POST-MORTEM

被引：21

作者：

NEELIN, JM

ROSE, D

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1964年 / 29卷 / 05期

关键词：

D O I：

10.1111/j.1365-2621.1964.tb00409.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：544 / &

共 40 条

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