PROTEIN CHANGES RELATED TO HAM PROCESSING TEMPERATURES .I. EFFECT OF TIME-TEMPERATURE ON AMOUNT AND COMPOSITION OF SOLUBLE PROTEINS

被引：9

作者：

COHEN, EH

机构：

来源：

关键词：

D O I：

10.1111/j.1365-2621.1966.tb01934.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：746 / &

共 17 条

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[3]

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[4]

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[5]

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[6]

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JACOB, JJC .

[8]

KORMENDY L., 1960, ZEIT LEBENSM UNTERSUCH U FORSCH, V113, P13, DOI 10.1007/BF01798660

[9] THE DISSOCIATION OF MYOSIN BY HEAT COAGULATION [J].

LOCKER, RH .

[10]

MOMMAERTS W F, 1958, Methods Med Res, V7, P1