Jiang Shang Tzong & National Science Council. Contribution of muscle proteinases to meat tenderization.
Cita Chicago (17th ed.)Jiang Shang Tzong i National Science Council. Contribution of Muscle Proteinases to Meat Tenderization.
Cita MLA (9th ed.)Jiang Shang Tzong i National Science Council. Contribution of Muscle Proteinases to Meat Tenderization.
Atenció: Aquestes cites poden no estar 100% correctes.