EMULSIFYING CAPACITY AND STABILITY OF GOAT, WATER-BUFFALO, SHEEP AND CATTLE MUSCLE PROTEINS

被引：12

作者：

TURGUT, H ^{[1
]}

机构：

[1] MARMARA SCI & IND RES INST,DEPT FOOD TECHNOL & NUTR,GEBZE,TURKEY

来源：

关键词：

D O I：

10.1111/j.1365-2621.1984.tb13698.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：168 / &

共 15 条

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[5]

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[6]

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[7]

Forrest J. C., 1975, PRINCIPLES MEAT SCI

[8]

GOODNIGHT JH, 1979, SAS USERS GUIDE, P237

[9]

Kramlich W. E., 1973, PROCESSED MEATS

[10]

Pearson D, 1976, CHEM ANAL FOODS