AGRIS - International System for Agricultural Science and Technology

Studies on the water-holding capacity of meat. IV. Effect of sodium chloride on the distribution of carboxyl groups of muscle proteins

1969

Ohashi, T. | Sera, H. | Ando, N.

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Bibliographic information
Miyazaki Univ Fac Agr Bull
Pagination
p. 202-207.
Language
Japanese
Note
Title in original language could not be transcribed. English summary. In Japanese.
Translated Title
Studies on the water-holding capacity of meat. IV. Effect of sodium chloride on the distribution of carboxyl groups of muscle proteins. [Cattle]

2013-06-15
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