EFFECT OF TEMPERATURE AND PH ON THE POSTMORTEM DEGRADATION OF MYOFIBRILLAR PROTEINS

被引：79

作者：

YATES, LD ^{[1
]}

DUTSON, TR ^{[1
]}

CALDWELL, J ^{[1
]}

CARPENTER, ZL ^{[1
]}

机构：

[1] UNIV WASHINGTON, DEPT PHYSIOL & BIOPHYS, SEATTLE, WA 98195 USA

来源：

MEAT SCIENCE | 1983年 / 9卷 / 03期

关键词：

D O I：

10.1016/0309-1740(83)90001-3

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：157 / 179

页数：23

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