QUANTITATIVE CHANGES IN WHOLE MYOFIBRILS AND MYOFIBRILLAR PROTEINS DURING FROZEN STORAGE OF TRUE COD

被引：7

作者：

CHILDS, EA ^{[1
]}

机构：

[1] OREGON STATE UNIV,DEPT FOOD SCI & TECHNOL,SEAFOODS LAB,ASTORIA,OR 97103

来源：

关键词：

D O I：

10.1111/j.1365-2621.1973.tb02854.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：718 / 719

页数：2

共 11 条

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LAW, DK ;

MCGILL, LS .

[5]

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[6]

LOVE RM, 1965, TECHNOLOGY FISH UTIL

[7] DENATURATION OF FISH PROTEINS [J].

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[8]

Ravesi E. M., 1969, Fishery Industrial Research, V5, P175

[9]

TANAKA T, 1965, TECHNOLOGY FISH UTIL

[10]

TARR HLA, 1965, TECHNOLOGY FISH UTIL