PORCINE AND OVINE MYOGLOBIN - ISOLATION, PURIFICATION, CHARACTERIZATION AND STABILITY

被引：35
作者：
SATTERLE.LD
ZACHARIA.NY
机构：
来源：
JOURNAL OF FOOD SCIENCE | 1972年 / 37卷 / 06期
关键词：
D O I：
10.1111/j.1365-2621.1972.tb03701.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
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页码：909 / +
页数：1
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