Protein degradation and texture properties of skate (Raja kenojei) muscle during fermentation
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
https://link.springer.com/content/pdf/10.1007/s13197-022-05553-7.pdf
Reference30 articles.
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3. Böcker U, Kohler A, Aursand IG, Ofstad R (2008) Effects of brine salting with regard to raw material variation of Atlantic salmon (Salmo salar) muscle investigated by Fourier transform infrared microspectroscopy. J Agric Food Chem 56(13):5129–5137
4. Bradford MM (1976) A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding. Anal Biochem 72(1–2):248–254
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