CHANGES OCCURRING IN PROTEINS DURING THE FROZEN STORAGE OF DUCK BREAST MUSCLES AT -18-DEGREES-C AND -2-DEGREES-C .3. REPORT - CHANGES IN EMULSIFYING PROPERTIES

被引：0

|

作者：

LESIOW, T ^{[1
]}

SKRABKABLOTNICKA, T ^{[1
]}

机构：

[1] ACAD ECON,INST CHEM & FOOD IND TECHNOL,WROCLAW,POLAND

来源：

ARCHIV FUR GEFLUGELKUNDE | 1988年 / 52卷 / 05期

关键词：

D O I：

暂无

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

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页码：173 / 176

页数：4

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