MODIFICATION OF THE HEAT-SETTING CHARACTERISTICS OF MYOSIN BY PRESSURE TREATMENT

被引：30

作者：

SUZUKI, T ^{[1
]}

MACFARLANE, JJ ^{[1
]}

机构：

[1] CSIRO,DIV FOOD RES,MEAT RES LAB,CANNON HILL,QLD 4170,AUSTRALIA

来源：

MEAT SCIENCE | 1984年 / 11卷 / 04期

关键词：

D O I：

10.1016/0309-1740(84)90057-3

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：263 / 274

页数：12

共 15 条

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YASUI, T .

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[10] PRESSURE-INDUCED SOLUBILIZATION OF MEAT PROTEINS IN SALINE SOLUTION [J].

MACFARLANE, JJ .

JOURNAL OF FOOD SCIENCE, 1974, 39 (03) :542-547

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