HYDROPHOBICITY AND SOLUBILITY OF MEAT PROTEINS AND THEIR RELATIONSHIP TO EMULSIFYING PROPERTIES

被引：136

作者：

LICHAN, E ^{[1
]}

NAKAI, S ^{[1
]}

WOOD, DF ^{[1
]}

机构：

[1] AGR CANADA,INST FOOD RES,OTTAWA K1A 0C6,ONTARIO,CANADA

来源：

JOURNAL OF FOOD SCIENCE | 1984年 / 49卷 / 02期

关键词：

D O I：

10.1111/j.1365-2621.1984.tb12418.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：345 / 350

页数：6

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