EFFECTS OF ADDED EGG-WHITE OR WHEY-PROTEIN CONCENTRATE ON THERMAL TRANSITIONS IN RIGIDITY OF CROAKER SURIMI

被引：39

作者：

BURGARELLA, JC ^{[1
]}

LANIER, TC ^{[1
]}

HAMANN, DD ^{[1
]}

机构：

[1] N CAROLINA STATE UNIV,DEPT FOOD SCI,RALEIGH,NC 27695

来源：

JOURNAL OF FOOD SCIENCE | 1985年 / 50卷 / 06期

关键词：

D O I：

10.1111/j.1365-2621.1985.tb10540.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1588 / &

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