The Relationship Between the Components of Myofibrillar Protein and the Effect of Various Phosphates that Influence the Binding Quality of Sausage
TOSHIYUKI FUKAZAWA, YOSHIO HASHIMOTO, TSUTOMU YASUIVolume:
26
Year:
1961
Language:
english
Pages:
6
DOI:
10.1111/j.1365-2621.1961.tb00404.x
File:
PDF, 489 KB
english, 1961