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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