EFFECT OF TEMPERATURE AND PH ON PROTEIN-PROTEIN INTERACTION IN ACTOMYOSIN SOLUTIONS

被引：55

作者：

DENG, J ^{[1
]}

TOLEDO, RT ^{[1
]}

LILLARD, DA ^{[1
]}

机构：

[1] UNIV GEORGIA,DEPT FOOD SCI,ATHENS,GA 30602

来源：

关键词：

D O I：

10.1111/j.1365-2621.1976.tb00599.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：273 / 277

页数：5

共 19 条

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[9]

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