BINDING OF MEAT PIECES - INVESTIGATION OF THE USE OF MYOSIN-CONTAINING EXTRACTS FROM PRE-RIGOR AND POST-RIGOR BOVINE MUSCLE AS MEAT BINDING-AGENTS

被引：20

|

作者：

TURNER, RH ^{[1
]}

JONES, PN ^{[1
]}

MACFARLANE, JJ ^{[1
]}

机构：

[1] CSIRO, DIV MATH & STAT, CANNON HILL 4170, Qld, AUSTRALIA

来源：

JOURNAL OF FOOD SCIENCE | 1979年 / 44卷 / 05期

关键词：

D O I：

10.1111/j.1365-2621.1979.tb06458.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：1443 / 1446

页数：4

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