EFFECT OF HEAT-TREATMENT ON PREPARATION OF COLORLESS GLOBIN FROM BOVINE HEMOGLOBIN USING SOLUBLE CARBOXYMETHYL CELLULOSE

被引：17

作者：

HAYAKAWA, S ^{[1
]}

MATSUURA, Y ^{[1
]}

NAKAMURA, R ^{[1
]}

SATO, Y ^{[1
]}

机构：

[1] MEIJO UNIV,DEPT AGR CHEM,NAGOYA,AICHI 468,JAPAN

来源：

JOURNAL OF FOOD SCIENCE | 1986年 / 51卷 / 03期

关键词：

D O I：

10.1111/j.1365-2621.1986.tb13933.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：786 / &

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