发现好书期刊,享受阅读乐趣

海量图书期刊资源,随时随地畅享阅读乐趣

Effect of shortening during cooking on the tenderness and histology of beef

Effect of shortening during cooking on the tenderness and histology of beef

Ronald H. Locker; Graeme J. Daines
  • 作者Ronald H. Locker; Graeme J. Daines
  • 卷第26卷
  • 期第11期
  • 印刷ISSN0022-5142
  • 电子ISSN1097-0010
  • 文件大小781.45KB
  • 发表时间1975
  • DOI10.1002/jsfa.2740261113
  • 页码1711-1720
← 返回【学霸图书馆】主页