FORMATION OF 2 TYPES OF GELS FROM BOVINE MYOSIN

被引：127

作者：

HERMANSSON, AM ^{[1
]}

HARBITZ, O ^{[1
]}

LANGTON, M ^{[1
]}

机构：

[1] NORWEGIAN FOOD RES INST,N-1432 AAS NLH,NORWAY

来源：

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 1986年 / 37卷 / 01期

关键词：

D O I：

10.1002/jsfa.2740370111

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：69 / 84

页数：16

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