Effect of chitin hydrolysate on the denaturation of lizard fish myofibrillar protein and the state of water during frozen storage-Reference-Cited by-同舟云学术

Effect of chitin hydrolysate on the denaturation of lizard fish myofibrillar protein and the state of water during frozen storage

Published:2003-09 Issue:5 Volume:17 Page:569-576
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Yamashita Y.,Zhang N.,Nozaki Y.

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference36 articles.

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2. Proceedings of the seventh international conference on chitin and chitosan;Domard,1997

3. Proteins in fish muscle;Dyer;Journal Fisheries Research Board of Canada,1959

4. Effect of chitin isolated from crustaceans and cephalopods on denaturation of fish myofibrillar protein and the state of water during frozen storage;Eduardo;Transactions of the Japan Society of Refrigerating and Air Conditioning Engineers,1998

5. The denaturation of fish muscle protein by freezing;Finn;Contribution to Canadian Biology and Fisheries,1934

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