The Characteristic of Tilapia Actomyosin due to Pressure- and Heat-treatment
碩士 === 國立中興大學 === 食品科學系 === 87 === Actomyosin（AM）extracted from ordinary muscle of tilapia（Orechromis niloticus） was pressurized at 500~3,000 atm for 10-60 min (4℃）or heated at 25~95℃ for 10-60 min. Changes in chemical, conformational, physiological and thermal gelation characteristics of the treat...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
1999
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| Online Access: | http://ndltd.ncl.edu.tw/handle/89759789758724392959 |