PHYSICAL CHANGES OF CONNECTIVE TISSUES OF BEEF DURING HEATING

被引：0
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作者：
WINEGARDEN, MW
LOWE, B
KASTELIC, J
KLINE, EA
PLAGGE, AR
SHEARER, PS
机构：
来源：
FOOD RESEARCH | 1952年 / 17卷 / 02期
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中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
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页码：172 / 184
页数：13
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