Physical parameters of lamb meat as affected by aging time

被引：0
|
作者：
Zapata, J.
机构：
来源：
JOURNAL OF ANIMAL SCIENCE | 2004年 / 82卷
关键词：
cooking losses; water holding capacity; emulsifying capacity;
D O I：
暂无
中图分类号：
S8 [畜牧、 动物医学、狩猎、蚕、蜂];
学科分类号：
0905 ;
摘要：
引用
收藏
页码：14 / 14
页数：1
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