The relation of the connective tissue content of meat to its protein value in nutrition.

被引：0

作者：

Mitchell, HH ^{[1
]}

Beadles, JR ^{[1
]}

Kruger, JH ^{[1
]}

机构：

[1] Univ Illinois, Dept Anim Husb, Div Anim Nutr, Urbana, IL USA

来源：

JOURNAL OF BIOLOGICAL CHEMISTRY | 1927年 / 73卷 / 02期

关键词：

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 ;

摘要：

引用

页码：767 / 774

页数：8

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