STUDIES IN MEAT TENDERNESS .2. PROTEOLYSIS AND AGING OF BEEF

被引：51

作者：

DAVEY, CL

GILBERT, KV

机构：

来源：

关键词：

D O I：

10.1111/j.1365-2621.1966.tb00467.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：135 / &

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