EFFECTS OF PRE-RIGOR PRESSURIZATION ON THE EMULSIFYING CAPACITY OF MUSCLE PROTEIN

被引：6

作者：

ELGASIM, EA ^{[1
]}

KENNICK, WH ^{[1
]}

ANGLEMIER, AF ^{[1
]}

ELKHALIFA, EA ^{[1
]}

KOOHMARAIE, M ^{[1
]}

机构：

[1] OREGON STATE UNIV, DEPT FOOD SCI, CORVALLIS, OR 97331 USA

来源：

JOURNAL OF FOOD SCIENCE | 1982年 / 47卷 / 03期

关键词：

D O I：

10.1111/j.1365-2621.1982.tb12731.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：861 / 863

页数：3

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