LOW-TEMPERATURE, LONG-TIME HEATING OF BOVINE MUSCLE .2. CHANGES IN ELECTROPHORETIC PATTERNS

被引：13

作者：

LAAKKONEN, E

SHERBON, JW

WELLINGTON, GH

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1970年 / 35卷 / 02期

关键词：

D O I：

10.1111/j.1365-2621.1970.tb12132.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：178 / +

页数：1

共 10 条

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