Influence of NaCl and pH on Hydrolysis of Chicken Myofibrillar Proteins by Leukocyte Lysosomal Proteinases (Leucocyte lysosomal proteinase에 의한 닭의 근섬유(筋纖維) 단백질(蛋白質) 분해(分解)에 미치는 NaCl과 pH의 영향(影響))
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- Korean Journal of Food Science and Technology
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- v.22 no.5
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- pp.569-574
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- 1990