EFFECT OF ELECTRICAL-STIMULATION ON POSTMORTEM PROPERTY CHANGE OF MYOFIBRILLAR PROTEINS

被引：2

|

作者：

KANG, JO

ITO, T

FUKAZAWA, T

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1983年 / 48卷 / 01期

关键词：

D O I：

10.1111/j.1365-2621.1983.tb14779.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

收藏

页码：19 / +

页数：1

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