The structural basis of water-holding in meat. Part I : General principles and water uptake in meat processing

• OFFER G

収録刊行物

• Developments in Meat Science

  Developments in Meat Science 1988

  Elsevier Applied Science

詳細情報

• CRID: 1571698600304014976
• NII論文ID: 10018626566
• データソース種別:
  • CiNii Articles