CHANGES IN CHICKEN MUSCLE PROTEINS DURING COOKING AND SUBSEQUENT FROZEN STORAGE AND THEIR SIGNIFICANCE IN QUALITY

被引：14

作者：

KHAN, AW

VANDENBE.L

机构：

来源：

关键词：

D O I：

10.1111/j.1365-2621.1965.tb00280.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：151 / &

共 8 条

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[5]

KHAN AW, 1964, AGR FOOD CHEM, V12, P378

[6]

Roessler E. B., 1956, FOOD RES, V21, P117

[7]

ROESSLER EB, 1948, FOOD RES, V13, P503

[8] A MODIFIED NINHYDRIN COLORIMETRIC ANALYSIS FOR AMINO ACIDS [J].

ROSEN, H .