共 16 条
[1]
FUNCTIONALITY OF MUSCLE CONSTITUENTS IN THE PROCESSING OF COMMINUTED MEAT-PRODUCTS
[J].
CRC CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION,
1983, 18 (02)
:99-121
[2]
BROCK CJ, 1987, FOOD EMULSIONS FOAMS, P277
[3]
BROCK CJ, 1987, IN PRESS J SCI FOOD
[4]
CASTLE J, 1987, AM CHEM SOC S SERIES
[6]
Dickinson E., 1982, COLLOIDS FOOD
[10]
THE AGGREGATION OF MYOSIN
[J].
JOURNAL OF THE AMERICAN CHEMICAL SOCIETY,
1959, 81 (06)
:1378-1383