DYNAMIC RHEOLOGICAL MEASUREMENTS ON HEAT-INDUCED MYOSIN GELS - EFFECT OF IONIC-STRENGTH, PROTEIN-CONCENTRATION AND ADDITION OF ADENOSINE-TRIPHOSPHATE OR PYROPHOSPHATE

被引：192

作者：

EGELANDSDAL, B ^{[1
]}

FRETHEIM, K ^{[1
]}

SAMEJIMA, K ^{[1
]}

机构：

[1] COLL DAIRYING,DEPT DAIRY SCI,EBETSU 06901,JAPAN

来源：

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 1986年 / 37卷 / 09期

关键词：

D O I：

10.1002/jsfa.2740370914

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：915 / 926

页数：12

共 31 条

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