EFFECT OF PH AND OF SUCCINYLATION ON THE WATER-RETENTION PROPERTIES OF COAGULATED, FROZEN AND THAWED EGG-ALBUMIN

被引：9

作者：

GOSSETT, PW ^{[1
]}

BAKER, RC ^{[1
]}

机构：

[1] CORNELL UNIV,INST FOOD SCI,ITHACA,NY 14853

来源：

关键词：

D O I：

10.1111/j.1365-2621.1983.tb03499.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1391 / 1394

页数：4

共 17 条

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[2]

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[3]

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FRANZEN, KL ;

KINSELLA, JE .

[6]

GOSSETT PW, 1983, THESIS CORNELL U ITH

[7]

Hamm R., 1975, In ''Meat. Proceedings of the twenty-first Easter school in agricultural science'' [see FSTA (1976) 8 7S1040]., P321

JAUREGUI, CA ;

REGENSTEIN, JM ;

BAKER, RC .

[9]

MEANS GE, 1971, CHEM MODIFICATION PR, P3

[10]

MOORE S, 1968, J BIOL CHEM, V243, P6281