FUNCTIONALITY OF MUSCLE PROTEINS IN GELATION MECHANISMS OF STRUCTURED MEAT-PRODUCTS

被引：252
作者：
ASGHAR, A
SAMEJIMA, K
YASUI, T
机构：
[1] COLL DAIRY, DEPT DAIRY SCI, EBETSU, HOKKAIDO, JAPAN
[2] UNIV SAPPORO, FAC AGR, DEPT ANIM SCI, HOKKAIDO, JAPAN
来源：
CRC CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION | 1985年 / 22卷 / 01期
关键词：
D O I：
10.1080/10408398509527408
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
收藏
页码：27 / 106
页数：80
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