EFFECT OF MOISTURE, CARBOHYDRATE AND ATMOSPHERE ON FUNCTIONAL STABILITY OF FISH PROTEIN ISOLATES

被引：7

作者：

KOURY, BJ ^{[1
]}

SPINELLI, J ^{[1
]}

机构：

[1] US DEPT COMMERCE,NOAA,NATL MARINE FISHERIES SERV,PACIFIC UTILIZATION RES CTR,2725 MONTLAKE BLVD,SEATTLE,WA 98112

来源：

JOURNAL OF FOOD SCIENCE | 1975年 / 40卷 / 01期

关键词：

D O I：

10.1111/j.1365-2621.1975.tb03735.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：58 / 61

页数：4

共 27 条

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[5]

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[9] DECREASE OF LINOLEATE OXIDATION RATE DUE TO WATER AT INTERMEDIATE WATER ACTIVITY [J].

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CHOU, HE .

JOURNAL OF FOOD SCIENCE, 1974, 39 (01) :112-113

[10] AUTOXIDATION OF METHYL LINOLEATE IN FREEZE-DRIED MODEL SYSTEMS .2. EFFECT OF WATER ON COBALT-CATALYZED OXIDATION [J].

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