EFFECT OF INSITU FORMALDEHYDE PRODUCTION ON SOLUBILITY AND CROSS-LINKING OF PROTEINS OF MINCED RED HAKE MUSCLE DURING FROZEN STORAGE

被引：35

作者：

OWUSUANSAH, YJ ^{[1
]}

HULTIN, HO ^{[1
]}

机构：

[1] UNIV MASSACHUSETTS,MARINE STN,MARINE FOODS LAB,DEPT FOOD SCI & NUTR,MASSACHUSETTS AGR EXPT STN,GLOUCESTER,MA 01930

来源：

JOURNAL OF FOOD BIOCHEMISTRY | 1987年 / 11卷 / 01期

关键词：

D O I：

10.1111/j.1745-4514.1987.tb00110.x

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

引用

页码：17 / 39

页数：23

共 30 条

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