Possibilities for developing texture-modified beef steaks suitable for older consumers using fruit-derived proteolytic enzymes.
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Possibilities for developing texture-modified beef steaks suitable for older consumers using fruit-derived proteolytic enzymes.
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2017 nî lūn-bûn
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2017年の論文
@ja
2017年学术文章
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2017年学术文章
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2017年学术文章
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2017年学术文章
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2017年学术文章
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2017年學術文章
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2017年學術文章
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2017年學術文章
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name
Possibilities for developing t ...... t-derived proteolytic enzymes.
@en
Possibilities for developing t ...... t-derived proteolytic enzymes.
@nl
type
label
Possibilities for developing t ...... t-derived proteolytic enzymes.
@en
Possibilities for developing t ...... t-derived proteolytic enzymes.
@nl
prefLabel
Possibilities for developing t ...... t-derived proteolytic enzymes.
@en
Possibilities for developing t ...... t-derived proteolytic enzymes.
@nl
P2093
P2860
P356
P1476
Possibilities for developing t ...... it-derived proteolytic enzymes
@en
P2093
Carolina Gomez
Joseph P Kerry
Mark A E Auty
Yingqun Nian
P2860
P304
P356
10.1111/JTXS.12305
P577
2017-11-15T00:00:00Z