APPROACHES TO UTILIZATION OF FISH FOR PREPARATION OF PROTEIN ISOLATES - ISOLATION AND PROPERTIES OF MYOFIBRILLAR AND SARCOPLASMIC FISH PROTEINS

被引：30
作者：
SPINELLI, J
KOURY, B
MILLER, R
机构：
来源：
JOURNAL OF FOOD SCIENCE | 1972年 / 37卷 / 04期
关键词：
D O I：
10.1111/j.1365-2621.1972.tb02702.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
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页码：599 / &
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