THE ROLE OF COLLAGEN IN THE QUALITY AND PROCESSING OF FISH

被引：122

作者：

SIKORSKI, ZE ^{[1
]}

SCOTT, DN ^{[1
]}

BUISSON, DH ^{[1
]}

机构：

[1] MT ALBERT RES CTR,DIV HORT & PROC,AUCKLAND,NEW ZEALAND

来源：

CRC CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION | 1984年 / 20卷 / 04期

关键词：

D O I：

10.1080/10408398409527393

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：301 / 343

页数：43

共 115 条

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[8]

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