EFFECT OF TEMPERATURES ON FISH ALKALINE PROTEASE, PROTEIN-INTERACTION AND TEXTURE QUALITY

被引：40
作者：
DENG, JC
机构：
来源：
JOURNAL OF FOOD SCIENCE | 1981年 / 46卷 / 01期
关键词：
D O I：
10.1111/j.1365-2621.1981.tb14531.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
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页码：62 / 65
页数：4
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