INCREASED ELECTRICAL CONDUCTIVITY OF MEAT AFTER FREEZING AND THAWING

被引：0
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作者：
SALE, P
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来源：
COMPTES RENDUS HEBDOMADAIRES DES SEANCES DE L ACADEMIE DES SCIENCES SERIE D | 1969年 / 269卷 / 21期
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中图分类号：
O [数理科学和化学]; P [天文学、地球科学]; Q [生物科学]; N [自然科学总论];
学科分类号：
07 ; 0710 ; 09 ;
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页码：2136 / &
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