Art
J-GLOBAL ID：201602007810124751 Reference number：63A0110540
Changes in amount of myosin extractable from cod flesh during storage at -14°.
-14°貯蔵のたら肉から抽出されるミオシン量の変化
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Author (1)：
CONNELL J J
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Material：
J Sci Food Agric (Journal of the Science of Food and Agriculture)
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Volume：
13
Issue：
11
Page：
607-617
Publication year：
1962
JST Material Number：
C0351A
ISSN：
0022-5142
CODEN：
JSFAAE
Document type：
Article
Article type：
原著論文
Country of issue：
United Kingdom (GBR)
Terms in the title (3)：
Terms in the title
Keywords automatically extracted from the title.
貯蔵
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肉
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ミオシン
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