Please use this identifier to cite or link to this item: http://hdl.handle.net/11455/56388
標題: 加壓加熱下魚肉蛋白質之變性及凝膠形成機制之研究(I)
Studies of Denaturation and Gel-Forming Mechanism of Fish Proteins during High Hydrostatic Pressure and Heat (I)
作者: 柯文慶
關鍵字: 食品科技;基礎研究;Myosin;肌凝蛋白;肌動蛋白;肌漿蛋白;加壓加熱交互處理;凝膠機制;Actin;Sarcoplasmic protein;Pressure and heat alternation Gelation mechanism
URI: http://hdl.handle.net/11455/56388
其他識別: NSC89-2313-B005-058
Appears in Collections:食品暨應用生物科技學系

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