PHYSICOCHEMICAL AND FUNCTIONAL-PROPERTIES OF SALT-EXTRACTABLE PROTEINS FROM CHICKEN BREAST MUSCLE DEBONED AFTER DIFFERENT POSTMORTEM HOLDING TIMES

被引：12

作者：

LICHAN, E ^{[1
]}

KWAN, L ^{[1
]}

NAKAI, S ^{[1
]}

WOOD, DF ^{[1
]}

机构：

[1] AGR CANADA, FOOD RES CTR, OTTAWA K1A 0C6, ONTARIO, CANADA

来源：

CANADIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY JOURNAL-JOURNAL DE L INSTITUT CANADIEN DE SCIENCE ET TECHNOLOGIE ALIMENTAIRES | 1986年 / 19卷 / 05期

关键词：

D O I：

10.1016/S0315-5463(86)71675-1

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：241 / 248

页数：8

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