INFLUENCE OF WATER-CONTENT ON STABILITY OF MYOGLOBIN TO HEAT-TREATMENT

被引：69

作者：

HAGERDAL, B ^{[1
]}

MARTENS, H ^{[1
]}

机构：

[1] CHEM CTR,S 22007 LUND 7,SWEDEN

来源：

JOURNAL OF FOOD SCIENCE | 1976年 / 41卷 / 04期

关键词：

D O I：

10.1111/j.1365-2621.1976.tb00755.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：933 / 937

页数：5

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