COMPARISON OF MYOSINS PREPARED FROM RABBIT AND BOVINE MUSCLE IMMEDIATELY AFTER DEATH AND AFTER STORAGE AT 2°C.

Autor: THOMAS, J., FREARSON, N.
Zdroj: Journal of Food Science (Wiley-Blackwell); Nov1971, Vol. 36 Issue 7, p1110-1113, 4p
Databáze: Complementary Index
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