MYOSINS FROM RED AND WHITE BOVINE MUSCLES .1. GEL STRENGTH (ELASTICITY) AND WATER-HOLDING CAPACITY OF HEAT-INDUCED GELS

被引：53

作者：

FRETHEIM, K

SAMEJIMA, K

EGELANDSDAL, B

机构：

来源：

FOOD CHEMISTRY | 1986年 / 22卷 / 02期

关键词：

D O I：

10.1016/0308-8146(86)90029-4

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

引用

收藏

页码：107 / 121

页数：15

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