NATURE OF CHEMICAL AND PHYSICAL BONDS WHICH CONTRIBUTE TO SOME STRUCTURAL-PROPERTIES OF PROTEIN FOODS - HYPOTHESIS

被引：35

作者：

BUTTKUS, H ^{[1
]}

机构：

[1] FISHERIES RES BOARD CANADA, 6640 NW MARINE DR, VANCOUVER 8, BRITISH COLUMBI, CANADA

来源：

JOURNAL OF FOOD SCIENCE | 1974年 / 39卷 / 03期

关键词：

D O I：

10.1111/j.1365-2621.1974.tb02930.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：484 / 489

页数：6

共 55 条

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[5]

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