EFFECTS OF POST-MORTEM AGING AND STRETCHING ON MACROMOLECULAR PROPERTIES OF COLLAGEN

被引：22
|
作者：
PFEIFFER, NE
FIELD, RA
VARNELL, TR
KRUGGEL, WG
KAISER, II
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.tb03697.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：897 / &
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