BINDING OF MEAT PIECES - COMPARISON OF MYOSIN, ACTOMYOSIN AND SARCOPLASMIC PROTEINS AS BINDING AGENTS

被引：97

作者：

MACFARLANE, JJ

SCHMIDT, GR

TURNER, RH

机构：

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

[2] UNIV ILLINOIS, DEPT ANIM SCI, URBANA, IL 61801 USA

来源：

JOURNAL OF FOOD SCIENCE | 1977年 / 42卷 / 06期

关键词：

D O I：

10.1111/j.1365-2621.1977.tb08437.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1603 / 1605

页数：3

共 25 条

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[7]

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[9] EFFECT OF VACUUM, PRESSURE, PH AND DIFFERENT MEAT TYPES ON BINDING ABILITY OF POULTRY MEAT [J].

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VADEHRA, DV .

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[10]

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