THE RELATIONSHIP BETWEEN THE QUALITY OF DEHYDRATED RAW BEEF AND THE ADENOSINE TRIPHOSPHATASE ACTIVITY AFTER STORAGE AT VARIOUS MOISTURE CONTENTS

✍ Scribed by SHEILA M. V. HUNT; N. A. MATHESON

• Book ID: 108795445
• Publisher: Institute of Food Technologists
• Year: 1959
• Tongue: English
• Weight: 468 KB
• Volume: 24
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1959.tb17271.x