Acid Denaturation of Myofibrillar Protein as the Main Cause of Formation of “yake-niku”, a Spontaneously Done Meat, in Red Meat Fish
Acid Denaturation of Myofibrillar Protein as the Main Cause of Formation of “yake-niku”, a Spontaneously Done Meat, in Red Meat Fish
复制标题
肌原纤维蛋白的酸变性是红肉鱼中“烧肉”（一种自发肉）形成的主要原因
DOI：
10.2331/suisan.45.245
复制
发表时间：
1979
影响因子：
0.4
通讯作者：
T. Konagaya
中科院分区：
文献类型：
--
作者：
S. Konagaya;T. Konagaya
