FACTORS AFFECTING HEAT-INDUCED GEL FORMATION OF BOVINE SERUM-ALBUMIN

被引：73

作者：

YASUDA, K

NAKAMURA, R

HAYAKAWA, S

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1986年 / 51卷 / 05期

关键词：

D O I：

10.1111/j.1365-2621.1986.tb13107.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1289 / 1292

页数：4

共 15 条

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[9]

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