Effects of proteolysis on textural properties and water-holding capacity of heat-induced turkey breast meat gels

被引：0
|
作者：
Li, X. [1 ]
Pietrasik, Z. [1 ]
Shand, P. J. [1 ]
机构：
[1] Univ Saskatchewan, Saskatoon, SK, Canada
来源：
POULTRY SCIENCE | 2006年 / 85卷
关键词：
protcolysis; textural properties; WHC;
D O I：
暂无
中图分类号：
S8 [畜牧、 动物医学、狩猎、蚕、蜂];
学科分类号：
0905 ;
摘要：
引用
收藏
页码：15 / 15
页数：1
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