EFFECT OF COOKING ON INTRAMUSCULAR LIPIDS OF BEEF MUSCLES

被引：0
|
作者：
BURNSIDE, HH
YANG, SP
SHELTON, K
BABIN, C
机构：
来源：
FEDERATION PROCEEDINGS | 1965年 / 24卷 / 2P1期
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中图分类号：
Q [生物科学];
学科分类号：
07 ; 0710 ; 09 ;
摘要：
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页码：496 / &
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