EFFECT OF HEATING RATE ON THERMALLY FORMED MYOSIN, FIBRINOGEN AND ALBUMIN GELS

被引：108

作者：

FOEGEDING, EA ^{[1
]}

ALLEN, CE ^{[1
]}

DAYTON, WR ^{[1
]}

机构：

[1] UNIV MINNESOTA, DEPT ANIM SCI, ST PAUL, MN 55108 USA

来源：

JOURNAL OF FOOD SCIENCE | 1986年 / 51卷 / 01期

关键词：

D O I：

10.1111/j.1365-2621.1986.tb10846.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：104 / +

页数：1

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