EFFECT OF DEGREE OF FINISH ON DIFFERENCES IN QUALITY FACTORS OF BEEF
作者:
MARION SIMONE,
FLOYD CARROLL,
M. T. CLEGG,
期刊:
Journal of Food Science
(WILEY Available online 1958)
卷期:
Volume 23,
issue 1
页码: 32-40
ISSN:0022-1147
年代: 1958
DOI:10.1111/j.1365-2621.1958.tb17535.x
出版商: Blackwell Publishing Ltd
数据来源: WILEY
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