THERMAL TRANSITIONS IN MYOSIN-ANS FLUORESCENCE AND GEL RIGIDITY

被引：76

作者：

WICKER, L

LANIER, TC

HAMANN, DD

AKAHANE, T

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1986年 / 51卷 / 06期

关键词：

D O I：

10.1111/j.1365-2621.1986.tb13854.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1540 / &

共 30 条

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