AMINO ACID COMPOSITION OF FRESH AND COOKED BEEF CUTS

被引：0
|
作者：
GREENWOOD, DA
KRAYBILL, HR
SCHWEIGERT, BS
机构：
来源：
JOURNAL OF BIOLOGICAL CHEMISTRY | 1951年 / 193卷 / 01期
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D O I：
暂无
中图分类号：
Q5 [生物化学]; Q7 [分子生物学];
学科分类号：
071010 ; 081704 ;
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页码：23 / 28
页数：6
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