FATTY-ACID SALTS AND ANALOGS REDUCE THERMAL-STABILITY AND IMPROVE GEL FORMABILITY OF MYOSIN

被引：11

作者：

EGELANDSDAL, B

FRETHEIM, K

HARBITZ, O

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1985年 / 50卷 / 05期

关键词：

D O I：

10.1111/j.1365-2621.1985.tb10486.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1399 / 1402

页数：4

共 27 条

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