APPROACHES TO UTILIZATION OF FISH FOR PREPARATION OF PROTEIN ISOLATES - ENZYMIC MODIFICATIONS OF MYOFIBRILLAR FISH PROTEINS

被引：36

作者：

SPINELLI, J

MILLER, R

KOURY, B

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1972年 / 37卷 / 04期

关键词：

D O I：

10.1111/j.1365-2621.1972.tb02703.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：604 / &

共 15 条

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