Application of high pressure to food processing: Textural comparison of pressure- and heat-induced gels of food proteins.-Reference-Cited by-同舟云学术

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Application of high pressure to food processing: Textural comparison of pressure- and heat-induced gels of food proteins.

Published:1990 Issue:1 Volume:54 Page:183-189
ISSN:0002-1369
Container-title:Agricultural and Biological Chemistry
language:en
Short-container-title:Agricultural and Biological Chemistry

Author:

OKAMOTO Mieko,KAWAMURA Yukio,HAYASHI Rikimaru

Publisher

Oxford University Press (OUP)

Subject

General Agricultural and Biological Sciences,General Biochemistry, Genetics and Molecular Biology

Cited by 90 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

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