EFFECT OF LOW-CALCIUM-REQUIRING CALCIUM ACTIVATED FACTOR ON MYOFIBRILS UNDER VARYING PH AND TEMPERATURE CONDITIONS

被引：130
作者：
KOOHMARAIE, M [1 ]
SCHOLLMEYER, JE [1 ]
DUTSON, TR [1 ]
机构：
[1] MICHIGAN STATE UNIV,DEPT FOOD SCI & HUMAN NUTR,E LANSING,MI 48824
来源：
JOURNAL OF FOOD SCIENCE | 1986年 / 51卷 / 01期
关键词：
D O I：
10.1111/j.1365-2621.1986.tb10828.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
收藏
页码：28 / &
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