CONNECTIVE TISSUE OF MEAT .2. DETERMINATION OF HYDROXYPROLINE

被引：24
作者：
BAKER, LC
LAMPITT, LH
BROWN, KP
机构：
来源：
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 1953年 / 4卷 / 04期
关键词：
D O I：
10.1002/jsfa.2740040402
中图分类号：
S [农业科学];
学科分类号：
09 ;
摘要：
引用
收藏
页码：165 / 172
页数：8
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