SELECTED NUTRIENT CONTENT OF BEEF LONGISSIMUS MUSCLE RELATIVE TO MARBLING CLASS, FAT STATUS, AND COOKING METHOD

被引：6

作者：

BERG, PT

MARCHELLO, MJ

ERICKSON, DO

SLANGER, WD

机构：

来源：

关键词：

D O I：

10.1111/j.1365-2621.1985.tb13005.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1029 / 1033

页数：5

共 17 条

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[No title captured]

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