PROTEOLYTIC DEGRADATION OF CONNECTIN, A HIGH MOLECULAR-WEIGHT MYOFIBRILLAR PROTEIN, DURING HEATING OF MEAT

被引：28

|

作者：

KING, NL

KURTH, L

SHORTHOSE, WR

机构：

来源：

MEAT SCIENCE | 1981年 / 5卷 / 05期

关键词：

D O I：

10.1016/0309-1740(81)90037-1

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

收藏

页码：389 / 396

页数：8

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