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The phospholipids of pork muscle, and their relation to the post-mortem rate of glycolysis.

作者信息

Krzywicki K, Ratcliff P W

出版信息

J Sci Food Agric. 1967 Jun;18(6):252-7. doi: 10.1002/jsfa.2740180607.

DOI:10.1002/jsfa.2740180607
PMID:6074462
Abstract
摘要

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