STUDIES IN MEAT TENDERNESS .6. NATURE OF MYOFIBRILLAR PROTEINS EXTRACTED FROM MEAT DURING AGING

被引：36

作者：

DAVEY, CL

GILBERT, KV

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1968年 / 33卷 / 04期

关键词：

D O I：

10.1111/j.1365-2621.1968.tb03627.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

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页码：343 / &

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