COMPARATIVE TENDERNESS AND IDENTIFICATION OF MUSCLES IN WHOLESALE BEEF CUTS

被引：1
|
作者：
RAMSBOTTOM, JM
STRANDINE, EJ
机构：
来源：
FOOD RESEARCH | 1948年 / 13卷 / 04期
关键词：
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
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页码：315 / 330
页数：16
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