The effect of fish freshness on myosin denaturation in flounder Paralichthys olivaceus muscle during frozen storage
Author:
Publisher
Springer Science and Business Media LLC
Subject
Aquatic Science
Link
https://link.springer.com/content/pdf/10.1007/s12562-020-01466-6.pdf
Reference29 articles.
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4. Fukuda Y, Tarakita Z, Arai K (1984) Effect of freshness of chub mackerel on the freeze-denaturation of myofibrillar protein. Nippon Suisan Gakkaishi 50:845–852
5. Gornall AG, Bardawill CJ, David MM (1949) Determination of serum proteins by means of the biuret reaction. J Biol Chem 177:751–766
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