INHIBITION OF DENATURATION BY SALT OF MYOSIN IN BALTIC HERRING

被引：14

作者：

LINKO, RR

NIKKILA, OE

机构：

来源：

关键词：

D O I：

10.1111/j.1365-2621.1961.tb00803.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：606 / &

共 15 条

[1] THE SWELLING EFFECT OF POLYPHOSPHATES ON LEAN MEAT [J].

BENDALL, JR .

[2]

DUERR J. D., 1952, JOUR FISH RES BD CANADA, V8, P325

[3]

FOUGERE H, 1952, J FISH RES BOARD CAN, V9, P388

[4]

HAMM R, 1955, FLEISCHWIRTSCHAFT, V7, P196

[5]

HAMM REINER, 1960, ADVANCES IN FOOD RES, V10, P355

[6]

HAMM REINER, 1960, FOOD RES, V25, P573

[7]

KOTTER L, 1956, ARCH LEBENSMITTELHYG, V7

[8]

LOVE RM, 1958, J SCI FOOD AGR, V9, P609

[9] DENATURATION OF FISH PROTEINS [J].

LUIJPEN, AFMG .

[10]

NIKKILA OE, 1954, FOOD RES, V19, P200