BIOCHEMICAL PROPERTIES OF PORK + THEIR RELATIONSHIP TO QUALITY .3. DEGREE OF SATURATION + MOISTURE CONTENT OF SUBCUTANEOUS FAT

被引:3
作者
KAUFFMAN, RG
BRAY, RW
HOEKSTRA, WG
CARPENTER, ZL
机构
关键词
D O I
10.1111/j.1365-2621.1964.tb01697.x
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
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页码:75 / &
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