EFFECT OF FREEZING AND MICROWAVE-HEATING ON PROTEINS FROM CODFISH FILLETS - ANALYSIS BY SDS POLYACRYLAMIDE-GEL ELECTROPHORESIS

被引：12

作者：

YOWELL, K

FLURKEY, WH

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1986年 / 51卷 / 02期

关键词：

D O I：

10.1111/j.1365-2621.1986.tb11167.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：508 / 509

页数：2

共 14 条

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