APPLICATION OF SDS-ACRYLAMIDE GEL-ELECTROPHORESIS FOR DETERMINATION F MAXIMUM TEMPERATURE TO WHICH BOVINE MUSCLES HAVE BEEN COOKED

被引:39
作者
LEE, YB [1 ]
RICKANSRUD, DA [1 ]
HAGBERG, EC [1 ]
BRISKEY, EJ [1 ]
机构
[1] CAMPBELL INST FOOD RES, BASIC RES DEPT, CAMDEN, NJ 08101 USA
关键词
D O I
10.1111/j.1365-2621.1974.tb02914.x
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
引用
收藏
页码:428 / 429
页数:2
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