COLLAGEN AND ELASTIN IN DIFFERENT CUTS OF VEAL AND BEEF

被引：13
|
作者：
VOGNAROV.I
DVORAK, Z
BOHM, R
机构：
来源：
JOURNAL OF FOOD SCIENCE | 1968年 / 33卷 / 04期
关键词：
D O I：
10.1111/j.1365-2621.1968.tb03626.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
收藏
页码：339 / &
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