MATURATION OF MEAT - POST-MORTEM DEVELOPMENT OF TENDERNESS AND BIOCHEMICAL CHANGES IN MYOFIBRILLAR PROTEINS

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作者：
VALIN, C
PINKAS, A
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来源：
ANNALES DE TECHNOLOGIE AGRICOLE | 1971年 / 20卷 / 02期
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S3 [农学（农艺学）];
学科分类号：
0901 ;
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页码：167 / &
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