RELATIVE ROLES OF THE HEAD AND TAIL PORTIONS OF THE MOLECULE IN HEAT-INDUCED GELATION OF MYOSIN

被引：251

作者：

SAMEJIMA, K

ISHIOROSHI, M

YASUI, T

机构：

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

[2] HOKKAIDO UNIV, FAC AGR, DEPT ANIM SCI, SAPPORO, HOKKAIDO 061, JAPAN

来源：

JOURNAL OF FOOD SCIENCE | 1981年 / 46卷 / 05期

关键词：

D O I：

10.1111/j.1365-2621.1981.tb04187.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1412 / 1418

页数：7

共 32 条

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