COMPARATIVE TENDERNESS OF REPRESENTATIVE BEEF MUSCLES

被引：0

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作者：

RAMSBOTTOM, JM

STRANDINE, EJ

KOONZ, CH

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来源：

FOOD RESEARCH | 1945年 / 10卷 / 06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：497 / 509

页数：13

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