ROLE OF F-ACTIN IN THERMAL GELATION OF FISH ACTOMYOSIN

被引：43

作者：

SANO, T

NOGUCHI, SF

MATSUMOTO, JJ

TSUCHIYA, T

机构：

[1] SOPHIA UNIV,FAC SCI & TECHNOL,DEPT CHEM,CHIYODA KU,TOKYO 102,JAPAN

[2] TAIYO FISHERY CO LTD,TAIYO RES LAB,CHUO KU,TOKYO 104,JAPAN

来源：

JOURNAL OF FOOD SCIENCE | 1989年 / 54卷 / 04期

关键词：

D O I：

10.1111/j.1365-2621.1989.tb07886.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：800 / 804

页数：5

共 16 条

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[4]

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[6]

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[8] CONTRIBUTION OF TROPOMYOSIN TO FISH MUSCLE GEL CHARACTERISTICS [J].

SANO, T ;

NOGUCHI, SF ;

TSUCHIYA, T ;

MATSUMOTO, JJ .

JOURNAL OF FOOD SCIENCE, 1989, 54 (02) :258-&

[9] DYNAMIC VISCOELASTIC BEHAVIOR OF NATURAL ACTOMYOSIN AND MYOSIN DURING THERMAL GELATION [J].

SANO, T ;

NOGUCHI, SF ;

TSUCHIYA, T ;

MATSUMOTO, JJ .

JOURNAL OF FOOD SCIENCE, 1988, 53 (03) :924-928

[10]

SANO T, 1989, J FOOD SCI, V354, P231

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