CHANGES IN CHICKEN MUSCLE PROTEINS DURING COOKING AND SUBSEQUENT FROZEN STORAGE AND THEIR SIGNIFICANCE IN QUALITY

被引：14
|
作者：
KHAN, AW
VANDENBE.L
机构：
来源：
JOURNAL OF FOOD SCIENCE | 1965年 / 30卷 / 01期
关键词：
D O I：
10.1111/j.1365-2621.1965.tb00280.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：151 / &
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