FUNCTIONAL AND MORPHOLOGICAL-CHANGES IN PROCESSED FROZEN FISH MUSCLE

被引：7

作者：

GRONINGER, H ^{[1
]}

HAWKES, JW ^{[1
]}

BABBITT, JK ^{[1
]}

机构：

[1] NOAA,NATL MARINE FISHERIES SERV,DIV ENVIRONM CONSERVAT,SEATTLE,WA 98112

来源：

JOURNAL OF FOOD SCIENCE | 1983年 / 48卷 / 04期

关键词：

D O I：

10.1111/j.1365-2621.1983.tb09248.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1388 / 1390

页数：3

共 10 条

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[5]

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[8] A LOW-VISCOSITY EPOXY RESIN EMBEDDING MEDIUM FOR ELECTRON MICROSCOPY [J].

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[9] MEASUREMENT OF EMULSIFYING CAPACITY BY ELECTRICAL RESISTANCE [J].

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[10]

[No title captured]

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