A TECHNIQUE TO MEASURE BINDING-PROPERTIES OF NON-MEAT PROTEINS IN MUSCLE-JUNCTURE FORMATION

被引：15

作者：

TERRELL, RN ^{[1
]}

CRENWELGE, CH ^{[1
]}

DUTSON, TR ^{[1
]}

SMITH, GC ^{[1
]}

机构：

[1] OLD RANCHER CANNING CO,UPLAND,CA 91786

来源：

JOURNAL OF FOOD SCIENCE | 1982年 / 47卷 / 03期

关键词：

D O I：

10.1111/j.1365-2621.1982.tb12696.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：711 / 713

页数：3

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