Influence of water content on the stability of myoglobin to heat treatment [Food processing].
1976
Hagerdal B. | Martens H.
书目信息
Journal of Food Science
卷
41
ISSN
0022-1147
页码
v.933-937(4)
语言
英语
注释
27 ref.; Summary (En).
类型
Journal Article; Summary
来源
Journal-of-Food-Science (USA). (Jul 1976). v. 41(4) p. 933-937.
2012-11-15
AGRIS AP
