FACTORS AFFECTING ENZYMATIC SOLUBILIZATION OF BEEF PROTEINS

被引：10

作者：

ELGHARBAWI, M

WHITAKER, JR

机构：

来源：

关键词：

D O I：

10.1111/j.1365-2621.1963.tb00177.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：168 / +

页数：1

共 13 条

[1]

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[3] ENZYMATIC DEGRADATION OF COLLAGEN [J].

HINRICHS, JR ;

WHITAKER, JR .

[4] CRYSTALLINE SOYBEAN TRYPSIN INHIBITOR .2. GENERAL PROPERTIES [J].

KUNITZ, M .

LAYNE, E .

[6]

Lowry OH, 1941, J BIOL CHEM, V139, P795

[7]

MIYADA D. S., 1956, Food Research, V21, P217, DOI 10.1111/j.1365-2621.1956.tb16913.x

[8]

MURACHI T, 1960, J BIOL CHEM, V235, P99

[9]

TAPPEL A. L., 1956, Food Research, V21, P375

[10]

WANG H., 1958, Food Research, V23, P423