Changes of protein profiles in pork and beef meat caused by high hydrostatic pressure treatment
Author:
Publisher
Akademiai Kiado Zrt.
Subject
Food Science
Link
https://akademiai.com/doi/pdf/10.1556/066.2016.45.4.14
Cited by 5 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
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