EFFECTS OF 4 SPECIES OF BACTERIA ON PORCINE MUSCLE .1. PROTEIN SOLUBILITY AND EMULSIFYING CAPACITY

被引：17
作者：
BORTON, RJ
BRATZLER, LJ
PRICE, JF
机构：
来源：
JOURNAL OF FOOD SCIENCE | 1970年 / 35卷 / 06期
关键词：
D O I：
10.1111/j.1365-2621.1970.tb01993.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
收藏
页码：779 / +
页数：1
相关论文
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