PROTEOLYTIC ACTIVITY OF SURIMI FROM PACIFIC WHITING (MERLUCCIUS-PRODUCTUS) AND HEAT-SET GEL TEXTURE

被引：63

作者：

CHANGLEE, MV

PACHECOAGUILAR, R

CRAWFORD, DL

LAMPILA, LE

机构：

[1] VIRGINIA SEAFOOD AGR EXPT STN, HAMPTON, VA USA

[2] OSCAR MAYER CO, LOS ANGELES, CA USA

[3] OREGON STATE UNIV, DEPT FOOD SCI & TECHNOL, SEAFOODS LAB, ASTORIA, OR 97103 USA

[4] CTR INVESTIGAT NEW ALIMENTAC & DESARROLLO AC, SONORA, MEXICO

来源：

JOURNAL OF FOOD SCIENCE | 1989年 / 54卷 / 05期

关键词：

D O I：

10.1111/j.1365-2621.1989.tb05935.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1116 / +

页数：1

共 24 条

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