LOW-TEMPERATURE GELATION PHENOMENA OF FISH MUSCLE PROTEINS

被引：0

作者：

LANIER, TC ^{[1
]}

WU, MC ^{[1
]}

HAMANN, DD ^{[1
]}

机构：

[1] N CAROLINA STATE UNIV,DEPT FOOD SCI,RALEIGH,NC 27695

来源：

ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY | 1986年 / 191卷

关键词：

D O I：

暂无

中图分类号：

O6 [化学];

学科分类号：

0703 ;

摘要：

引用

页码：45 / AGFD

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