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Google圖書搜尋
Studies in Meat Tenderness
Colin Lester Davey
其他書名
The nature of myofibrillar proteins extracted from meat during aging
出版
Meat Industry Research Institute of New Zealand
, 1968
URL
http://books.google.com.hk/books?id=s3ykQgAACAAJ&hl=&source=gbs_api