HEAT GELATION PROPERTIES OF ACTOMYOSIN AND SURIMI PREPARED FROM ATLANTIC CROAKER

被引：86

作者：

LANIER, TC

LIN, TS

LIU, YM

HAMANN, DD

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1982年 / 47卷 / 06期

关键词：

D O I：

10.1111/j.1365-2621.1982.tb12914.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1921 / 1925

页数：5

共 16 条

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[6]

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[7]

ITOH Y, 1979, B JPN SOC SCI FISH, V45, P1023

[8] EFFECTS OF ALKALINE PROTEASE IN MINCED FISH ON TEXTURE OF HEAT-PROCESSED GELS [J].

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[9]

LANIER TC, 1980, 5TH P ANN TROP SUBTR

[10] THERMAL-DENATURATION AND AGGREGATION OF ACTOMYOSIN FROM ATLANTIC CROAKER [J].

LIU, YM ;

LIN, TS ;

LANIER, TC .

JOURNAL OF FOOD SCIENCE, 1982, 47 (06) :1916-1920

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