Structural weakening of skeletal muscle tissue during post-mortem aging of meat : the nonenzymatic mechanism of meat tenderization
収録刊行物
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- Meat Science
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Meat Science 43 S67-S80, 1996
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詳細情報
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- CRID
- 1573950400576249728
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- NII論文ID
- 80009201253
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- データソース種別
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- CiNii Articles