Binding of meat pieces:A comparison of myosin, actomyosin and sarcoplamic proteins as binding agents.

• MACFARLANE JJ

収録刊行物

• J.Food Sci.

  J.Food Sci. 42 1603-1605, 1977

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• CRID: 1572261551371682176
• NII論文ID: 80014872000
• データソース種別:
  • CiNii Articles