| 题名 | structural basis of water-holding in meat. 1. General principles and water uptake in meat processing | | 作者 | Offer G. | | 杂志 | Developments in Meat Science | | 年|卷|期 | 1988 | | 页码 | 无 | | 链接 | http://agris.fao.org/agris-search/search.do?recordID=US201302675669 |
本帖最后由 lo7ve77 于 2017-2-19 22:16 编辑
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发表于 2017-2-18 13:35:16
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