Tenderization Mechanism of Meat during Post-mortem Aging: The Calcium Theory of Meat Tenderization

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CRID

1390001205196645888
NII論文ID

10021724253

10020393478
NII書誌ID

AN00195188
DOI

10.2508/chikusan.70.1
ISSN

18808255

00215309

1346907X
NDL書誌ID

4672390
Web Site

http://id.ndl.go.jp/bib/4672390

https://ndlsearch.ndl.go.jp/books/R000000004-I4672390
本文言語コード

en
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