EFFECT OF STORAGE CONDITIONS ON SOME PHYSICOCHEMICAL PROPERTIES IN EXPERIMENTAL SAUSAGE PREPARED FROM FIBRILS

被引：42

作者：

FUKAZAWA, T

YASUI, T

HASHIMOTO, Y

机构：

来源：

关键词：

D O I：

10.1111/j.1365-2621.1961.tb00368.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：331 / +

页数：1

共 9 条

[1]

COLOWICK SP, 1955, ENZYMOLOGY, P582

[2]

FUKAZAWA T, 1961, J FOOD SCI

[3]

HAMM REINER, 1960, FOOD RES, V25, P587

[4]

HASHIMOTO Y., 1959, Food Research, V24, P185, DOI 10.1111/j.1365-2621.1959.tb17258.x

[5]

HASSELBACH W, 1951, BIOCHEM Z, V321, P462

[6]

KERR STANLEY E., 1941, JOUR BIOL CHEM, V139, P121

[7] MYOSIN ADENOSINETRIPHOSPHATASE [J].

PERRY, SV .

YASUI, T ;

HASHIMOTO, Y ;

TONOMURA, Y .

[9] DENATURATION OF MYOSIN B [J].

YASUI, T ;

FUKAZAWA, T ;

HASHIMOTO, Y ;

KITAGAWA, S ;

SASAKI, AT .