VITAMIN A SUPPLEMENTS AND HYPOXANTHINE-URIC ACID AND NUCLEOTIDE CONTENT OF SELECTED BEEF MUSCLES

被引：3

作者：

MEYER, DD

VAIL, GE

BRAMBLETT, VD

MARTIN, TG

HARRINGTON, RB

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1967年 / 32卷 / 03期

关键词：

D O I：

10.1111/j.1365-2621.1967.tb01315.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：289 / +

页数：1

共 20 条

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[3]

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[4]

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[5]

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[6]

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[8]

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[9] RAPID ESTIMATIONS OF HYPOXANTHINE CONCENTRATIONS AS INDICES OF FRESHNESS OF CHILL-STORED FISH [J].

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[10]

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