Addition of partly reduced bovine serum albumin to a metmyoglobin-fortified washed cod system gives reduced formation of lipid oxidation products and increased degradation of proteins-Reference-Cited by-同舟云学术

Addition of partly reduced bovine serum albumin to a metmyoglobin-fortified washed cod system gives reduced formation of lipid oxidation products and increased degradation of proteins

Published:2011-05 Issue:4 Volume:44 Page:1005-1011
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Egelandsdal B.,Ren L.P.,Kathirvel P.,Gong Y.S.,Greaser M.L.,Richards M.P.

Publisher

Elsevier BV

Subject

Food Science

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4. Factors affecting solubilization and oxidation of proteins during equine metmyoglobin-mediated lipid oxidation in extensively washed cod muscle;Egelandsdal;Food Chemistry,2010

5. Factors affecting polyacrylamide gel electrophoresis and electroblotting of high-molecular-weight myofibrillar proteins;Fritz;Analytical Biochemistry,1989

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