Old Web
English
Sign In
Acemap
>
Paper
>
Effect of crude fat concentration on NaCl concentration and metmyoglobin percentage in cured beef
Effect of crude fat concentration on NaCl concentration and metmyoglobin percentage in cured beef
2017
Haruka Hosokawa
Chisato Tanimoto
Takayuki Muramoto
Keywords:
Biochemistry
Metmyoglobin
Biology
Food science
Correction
Source
Cite
Save
Machine Reading By IdeaReader
14
References
0
Citations
NaN
KQI
[]