THE EFFECTS OF CONDITIONING ON MEAT COLLAGEN .2. DIRECT BIOCHEMICAL-EVIDENCE FOR PROTEOLYTIC DAMAGE IN INSOLUBLE PERIMYSIAL COLLAGEN AFTER CONDITIONING

被引：30

作者：

STANTON, C ^{[1
]}

LIGHT, N ^{[1
]}

机构：

[1] DORSET INST HIGHER EDUC,DEPT CATERING & HOTEL MANAGEMENT,DIV FOOD STUDIES,POOLE BH12 5BB,DORSET,ENGLAND

来源：

关键词：

D O I：

10.1016/0309-1740(88)90033-2

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：179 / 199

页数：21

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[26]

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[27]

MILLS EW, 1984, P RECIP MEAT C, V37, P184

OFARRELL, PZ ;

GOODMAN, HM ;

OFARRELL, PH .

[29]

Penny I. F., 1980, DEV MEAT SCI, V1, P115

[30]

ROBBINS F M, 1976, Journal of Texture Studies, V7, P137, DOI 10.1111/j.1745-4603.1976.tb01389.x