FURTHER-STUDIES ON THE ROLES OF THE HEAD AND TAIL REGIONS OF THE MYOSIN MOLECULE IN HEAT-INDUCED GELATION

被引：38

作者：

ISHIOROSHI, M ^{[1
]}

SAMEJIMA, K ^{[1
]}

YASUI, T ^{[1
]}

机构：

[1] COLL DAIRYING, DEPT DAIRY SCI, EBETSU, JAPAN

来源：

JOURNAL OF FOOD SCIENCE | 1982年 / 47卷 / 01期

关键词：

D O I：

10.1111/j.1365-2621.1982.tb11040.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：114 / +

页数：1

共 32 条

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