SDS-Gradient Gel Electrophoretic Separation of Muscle Polypeptides for the Estimation of Maximum Cooking Temperatures in Meat
STEELE, P., LAMBE, W. J.Volume:
45
Language:
english
Journal:
Journal of Food Protection
DOI:
10.4315/0362-028X-45.1.59
Date:
January, 1982
File:
PDF, 332 KB
english, 1982