EFFECT OF STORAGE TEMPERATURES ON THE FORMATION OF DISULFIDES AND DENATURATION OF MILKFISH ACTOMYOSIN (CHANOS-CHANOS)

被引：57

作者：

JIANG, ST ^{[1
]}

HWANG, DC ^{[1
]}

CHEN, CS ^{[1
]}

机构：

[1] ACAD SINICA,INST BOT,TAIPEI 115,TAIWAN

来源：

JOURNAL OF FOOD SCIENCE | 1988年 / 53卷 / 05期

关键词：

D O I：

10.1111/j.1365-2621.1988.tb09270.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1333 / &

共 31 条

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