EFFECT OF TEMPERATURE AND PH ON THE POSTMORTEM DEGRADATION OF MYOFIBRILLAR PROTEINS

被引：78
|
作者：
YATES, LD [1 ]
DUTSON, TR [1 ]
CALDWELL, J [1 ]
CARPENTER, ZL [1 ]
机构：
[1] UNIV WASHINGTON, DEPT PHYSIOL & BIOPHYS, SEATTLE, WA 98195 USA
来源：
MEAT SCIENCE | 1983年 / 9卷 / 03期
关键词：
D O I：
10.1016/0309-1740(83)90001-3
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
收藏
页码：157 / 179
页数：23
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