INFLUENCE OF VARIOUS SALTS ON HEAT-INDUCED ANS FLUORESCENCE AND GEL RIGIDITY DEVELOPMENT OF TILAPIA (SEROTHERODON-AUREUS) MYOSIN

被引：20

作者：

WICKER, L

LANIER, TC

KNOPP, JA

HAMANN, DD

机构：

[1] N CAROLINA STATE UNIV,DEPT FOOD SCI,RALEIGH,NC 27695

[2] N CAROLINA STATE UNIV,DEPT BIOCHEM,RALEIGH,NC 27695

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1989年 / 37卷 / 01期

关键词：

D O I：

10.1021/jf00085a005

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：18 / 22

页数：5

共 34 条

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[19]

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