Age-Associated Changes in Bovine Muscle Connective Tissue. III. Rate of Solubilization at 100°C.

Autor: GOLL, DARREL E., BRAY, R. W., HOEKSTRA, W. G.
Zdroj: Journal of Food Science (Wiley-Blackwell); Sep1964, Vol. 29 Issue 5, p622-628, 7p
Databáze: Complementary Index
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