AMOUNT AND CHARACTER OF CONNECTIVE TISSUE AS IT RELATES TO TENDERNESS IN BEEF MUSCLE

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作者：

HINER, RL

ANDERSON, EE

FELLERS, CR

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来源：

FOOD TECHNOLOGY | 1954年 / 8卷 / 12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：S42 / S42

页数：1

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