AGE-ASSOCIATED CHANGES IN BOVINE MUSCLE CONNECTIVE TISSUE .3. RATE OF SOLUBILIZATION AT 100 DEGREES C

被引：44
作者：
GOLL, DE
HOEKSTRA, WG
BRAY, RW
机构：
来源：
JOURNAL OF FOOD SCIENCE | 1964年 / 29卷 / 05期
关键词：
D O I：
10.1111/j.1365-2621.1964.tb00420.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：622 / &
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