Studies in Meat Tenderness. 6. The Nature of Myofibrillar Proteins Extracted from Meat During Aging

✍ Scribed by C. L. DAVEY; K. V. GILBERT

• Book ID: 108798758
• Publisher: Institute of Food Technologists
• Year: 1968
• Tongue: English
• Weight: 763 KB
• Volume: 33
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1968.tb03627.x