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| 1. |
Objectives |
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C R C Critical Reviews in Food Science and Nutrition,
Volume 10,
Issue 2,
1978,
Page 1-1
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PDF (45KB)
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ISSN:0099-0248
DOI:10.1080/10408397809527246
出版商:Taylor & Francis Group
年代:1978
数据来源: Taylor
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| 2. |
The mechanism for the promotion of tenderness in meat during the post‐mortem process: A review |
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C R C Critical Reviews in Food Science and Nutrition,
Volume 10,
Issue 2,
1978,
Page 115-145
Ali Asghar,
N. T. M. Yeates,
R. S. Hannan,
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PDF (2825KB)
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ISSN:0099-0248
DOI:10.1080/10408397809527247
出版商:Taylor & Francis Group
年代:1978
数据来源: Taylor
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| 3. |
Texturized proteins: Fabrication, flavoring, and nutrition* |
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C R C Critical Reviews in Food Science and Nutrition,
Volume 10,
Issue 2,
1978,
Page 147-207
JohnE. Kinsella,
KayL. Franzen,
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PDF (5221KB)
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ISSN:0099-0248
DOI:10.1080/10408397809527248
出版商:Taylor & Francis Group
年代:1978
数据来源: Taylor
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