Changes in Structural and Functional Attributes of Fish Mince Proteins in Presence of Cosolvent During Frozen Storage-Reference-Cited by-同舟云学术

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Changes in Structural and Functional Attributes of Fish Mince Proteins in Presence of Cosolvent During Frozen Storage

Published:2007-01-17 Issue:1 Volume:10 Page:47-59
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

Mathew Sijo,Prakash V.

Publisher

Informa UK Limited

Subject

Food Science

Link

http://www.tandfonline.com/doi/pdf/10.1080/10942910600684252

Reference22 articles.

1. Incorporation and Stabilization of Omega−3 Fatty Acids in Surimi Made from Cod, Gadus morhua

2. Comparative study on physicochemical changes of muscle proteins from some tropical fish during frozen storage

3. Polyhydric Alcohols Mediated Inhibition of Calcium Activated Adenosine Triphosphatase Activity of Fish Skeletal Muscle Actomyosin

4. [94] Myosin adenosinetriphosphatase

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