Molecular properties of post-mortem muscle. 7. Changes in nonprotein nitrogen and free amino acids of bovine muscle

• PARRISH FC

収録刊行物

• Journal of Food Science

  Journal of Food Science 34 196-262, 1969

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• CRID: 1573668925392387456
• NII論文ID: 10021724290
• データソース種別:
  • CiNii Articles