DISCRIMINATIVE CHARACTERIZATION OF DIFFERENT TEXTURE PROFILES OF VARIOUS COOKED FISH MUSCLES

被引：49

作者：

HATAE, K ^{[1
]}

YOSHIMATSU, F ^{[1
]}

MATSUMOTO, JJ ^{[1
]}

机构：

[1] SOPHIA UNIV,DEPT CHEM,CHIYODA KU,TOKYO 102,JAPAN

来源：

JOURNAL OF FOOD SCIENCE | 1984年 / 49卷 / 03期

关键词：

D O I：

10.1111/j.1365-2621.1984.tb13195.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：721 / 726

页数：6

共 19 条

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[8] TEXTURAL DETERIORATION OF RED HAKE AND HADDOCK MUSCLE IN FROZEN STORAGE AS RELATED TO CHEMICAL-PARAMETERS AND CHANGES IN THE MYOFIBRILLAR PROTEINS [J].

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[9]

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