EFFECT OF BACTERIAL FERMENTATION ON PROTEIN SOLUBILITY IN A SAUSAGE MODEL SYSTEM

被引：25

作者：

KLEMENT, JT

CASSENS, RG

FENNEMA, OR

机构：

[1] UNIV WISCONSIN, MUSCLE BIOL LAB, MADISON, WI 53706 USA

[2] UNIV WISCONSIN, COLL AGR & LIFE SCI, DEPT FOOD SCI, MADISON, WI 53706 USA

[3] UNIV WISCONSIN, DEPT MEAT & ANIM SCI, MADISON, WI 53706 USA

来源：

JOURNAL OF FOOD SCIENCE | 1974年 / 39卷 / 04期

关键词：

D O I：

10.1111/j.1365-2621.1974.tb17989.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：833 / 835

页数：3

共 11 条

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[3]

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