DENATURATION OF COD MYOSIN DURING FREEZING AFTER MODIFICATION WITH FORMALDEHYDE

被引：75

作者：

ANG, JF ^{[1
]}

HULTIN, HO ^{[1
]}

机构：

[1] UNIV MASSACHUSETTS, MASSACHUSETTS AGR EXPT STN,DEPT FOOD SCI NUTR, MARINE FOODS LAB,MARINE STN, GLOUCESTER, MA 01930 USA

来源：

JOURNAL OF FOOD SCIENCE | 1989年 / 54卷 / 04期

关键词：

D O I：

10.1111/j.1365-2621.1989.tb07889.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 [食品科学与工程];

摘要：

引用

页码：814 / 818

页数：5

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