THE AMINO ACID COMPOSITION OF PORK AND LAMB CUTS

被引：0

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作者：

SCHWEIGERT, BS

GUTHNECK, BT

KRAYBILL, HR

GREENWOOD, DA

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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 ;

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页码：1077 / 1083

页数：7

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