BIOCHEMISTRY OF MYOGLOBIN. VII. THE EFFECT OF COOKING ON MYOGLOBIN IN BEEF MUSCLE.

Autor: BERNOFSKY, C., FOX, J. B., SCHWEIGERT, B. S.
Zdroj: Journal of Food Science (Wiley-Blackwell); Jul1959, Vol. 24 Issue 4, p339-343, 5p
Databáze: Complementary Index
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