EFFECTS OF COOKING AND RINSING ON PROTEIN LOSSES FROM BLUE CRABS

被引：5

作者：

HANOVER, LM ^{[1
]}

WEBB, NB ^{[1
]}

HOWELL, AJ ^{[1
]}

THOMAS, FB ^{[1
]}

机构：

[1] N CAROLINA STATE UNIV,DEPT FOOD SCI,RALEIGH,NC 27607

来源：

JOURNAL OF MILK AND FOOD TECHNOLOGY | 1973年 / 36卷 / 08期

关键词：

D O I：

10.4315/0022-2747-36.8.409

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

引用

页码：409 / 413

页数：5

共 13 条

[1]

[Anonymous], 1970, OFFICIAL METHODS ANA

[2]

CONNELL JJ, 1964, PROTEINS THEIR REACT

[3]

GANGAL S. V., 1963, FOOD TECHNOL, V17, P101

[4]

HARRIS S, 1959, Patent No. 2895162

KING, FJ .

[6]

LEARSON RJ, 1971, BLUE CRAB M REPORT

[7]

LOWERY OH, 1951, J BIOL CHEM, V193, P265

[8]

MIYAUCHI DAVID T., 1963, FISH INDUST RES, V2, P13

[9]

REES GH, 1963, 550 US DEP INT FISH

[10]

SAWANT PL, 1960, J FOOD SCI, V26, P253