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
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D O I：
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中图分类号：
O6 [化学];
学科分类号：
0703 ;
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页码：45 / AGFD
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