HISTOCHEMICAL DETECTION OF SOYA NOVEL-PROTEINS IN COMMINUTED MEAT PRODUCTS

被引：15

作者：

COOMARASWAMY, M ^{[1
]}

FLINT, FO ^{[1
]}

机构：

[1] UNIV LEEDS, PROCTER DEPT FOOD & LEATHER SCI, LEEDS 2, ENGLAND

来源：

ANALYST | 1973年 / 98卷 / 1168期

关键词：

D O I：

10.1039/an9739800542

中图分类号：

O65 [分析化学];

学科分类号：

070302 ; 081704 ;

摘要：

引用

页码：542 / +

页数：1

共 50 条

[21] ASSESSMENT OF STABILITY OF PASTEURIZED COMMINUTED MEAT PRODUCTS
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