The Influence of Salts on the Structural and Gel Properties of Common Carp(Cyprinus carpio) Myofibrillar Proteins

Kong Bao-hua, Li Ming-qing, Xia Xiu-fang

Food and Fermentation Industries ›› 2011, Vol. 37 ›› Issue (03) : 50-55.

PDF(410 KB)
PDF(410 KB)
Food and Fermentation Industries ›› 2011, Vol. 37 ›› Issue (03) : 50-55. DOI: 10.13995/j.cnki.11-1802/ts.2011.03.026
Food and Fermentation Industries

The Influence of Salts on the Structural and Gel Properties of Common Carp(Cyprinus carpio) Myofibrillar Proteins

    {{javascript:window.custom_author_en_index=0;}}
  • {{article.zuoZhe_EN}}
Author information +
History +

HeighLight

{{article.keyPoints_en}}

Abstract

{{article.zhaiyao_en}}

Key words

QR code of this article

Cite this article

EndNote

Ris (Procite)

Bibtex

Download Citations
{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2011, 37(03): 50-55 https://doi.org/10.13995/j.cnki.11-1802/ts.2011.03.026

References

List( Publishing order | Descend order by publishing year | Descend order by cited within ) Chart analysis

References

{{article.reference}}

Funding

RIGHTS & PERMISSIONS

{{article.copyrightStatement_en}}
{{article.copyrightLicense_en}}
PDF(410 KB)

Accesses

Citation

Detail
Sections
Recommended
Copyright © Food and Fermentation Industries, All Rights Reserved.
Powered by Beijing Magtech Co. Ltd,.

/

〈 〉