IMPLICATION OF MUSCLE ALKALINE PROTEINASE IN THE TEXTURAL DEGRADATION OF FISH MEAT GEL

被引：51

作者：

MAKINODAN, Y ^{[1
]}

TOYOHARA, H ^{[1
]}

NIWA, E ^{[1
]}

机构：

[1] MIE UNIV,FAC FISHERIES,TSU,MIE 514,JAPAN

来源：

JOURNAL OF FOOD SCIENCE | 1985年 / 50卷 / 05期

关键词：

D O I：

10.1111/j.1365-2621.1985.tb10475.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1351 / 1355

页数：5

共 26 条

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