QUANTITATIVE-DETERMINATION OF LOW-SALT SOLUBLE-PROTEIN PATTERNS OF BOVINE MUSCLES COOKED AT DIFFERENT TEMPERATURES, BY SODIUM DODECYL SULFATE-POLYACRYLAMIDE GEL-ELECTROPHORESIS

被引：25

作者：

CALDIRONI, HA

BAZAN, NG

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1980年 / 45卷 / 04期

关键词：

D O I：

10.1111/j.1365-2621.1980.tb07475.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：901 / 904

页数：4

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[9] APPLICATION OF SDS-ACRYLAMIDE GEL-ELECTROPHORESIS FOR DETERMINATION F MAXIMUM TEMPERATURE TO WHICH BOVINE MUSCLES HAVE BEEN COOKED [J].

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