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
收藏
页码：767 / 774
页数：8
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