THE AMINO ACID COMPOSITION OF PORK AND LAMB CUTS

被引：0
|
作者：
SCHWEIGERT, BS
GUTHNECK, BT
KRAYBILL, HR
GREENWOOD, DA
机构：
来源：
JOURNAL OF BIOLOGICAL CHEMISTRY | 1949年 / 180卷 / 03期
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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：
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页码：1077 / 1083
页数：7
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