RELATIONSHIP BETWEEN FUNCTIONAL (FAT BINDING, EMULSIFYING) AND PHYSICOCHEMICAL PROPERTIES OF MUSCLE PROTEINS - EFFECTS OF HEATING, FREEZING, PH AND SPECIES

被引：132

作者：

LICHAN, E ^{[1
]}

NAKAI, S ^{[1
]}

WOOD, DF ^{[1
]}

机构：

[1] AGR CANADA,FOOD RES INST,OTTAWA K1A 0C6,ONTARIO,CANADA

来源：

JOURNAL OF FOOD SCIENCE | 1985年 / 50卷 / 04期

关键词：

D O I：

10.1111/j.1365-2621.1985.tb13006.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

收藏

页码：1034 / 1040

页数：7

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