ASSOCIATION OF PROTEIN SOLUBILITY WITH PHYSICAL-PROPERTIES IN A FERMENTED SAUSAGE

被引：33

作者：

KLEMENT, JT

CASSENS, RG

FENNEMA, OR

机构：

[1] UNIV WISCONSIN, COLL AGR & LIFE SCI, MUSCLE BIOL LAB, MADISON, WI 53706 USA

[2] UNIV WISCONSIN, DEPT MEAT & ANIM SCI, MADISON, WI 53706 USA

[3] UNIV WISCONSIN, DEPT FOOD SCI, MADISON, WI 53706 USA

来源：

JOURNAL OF FOOD SCIENCE | 1973年 / 38卷 / 07期

关键词：

D O I：

10.1111/j.1365-2621.1973.tb07219.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1128 / 1131

页数：4

共 21 条

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[2]

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[6]

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[7]

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[8]

HELANDER E, 1957, ACTA PHYSIOL SC S141, V41

[9] BIOCHEMICAL PROPERTIES OF PORK + THEIR RELATIONSHIP TO QUALITY .I. PH OF CHIILED AGED + COOKED MUSCLE TISSUE [J].

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[10]

KLEMENT JT, 1972, QUALITY MEASUREMENTS

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