INFLUENCE OF PROCESSING TEMPERATURE ON THE DISTRIBUTION OF TISSUE AND WATER-SOLUBLE PROTEINS IN BLUE CRABS (CALLINECTES-SAPIDUS)

被引：6

作者：

DOWDIE, OG

BIEDE, SL

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1983年 / 48卷 / 03期

关键词：

D O I：

10.1111/j.1365-2621.1983.tb14904.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：804 / +

页数：1

共 13 条

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[2]

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[8] LOW-TEMPERATURE, LONG-TIME HEATING OF BOVINE MUSCLE .2. CHANGES IN ELECTROPHORETIC PATTERNS [J].

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[9] APPLICATION OF SDS-ACRYLAMIDE GEL-ELECTROPHORESIS FOR DETERMINATION F MAXIMUM TEMPERATURE TO WHICH BOVINE MUSCLES HAVE BEEN COOKED [J].

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