Thermal Denaturation of Hake (Merluccius hubbsi) Myofibrillar Proteins. A Differential Scanning Calorimetric and Electrophoretic Study
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1990.tb05206.x/fullpdf
Reference29 articles.
1. Differential scanning calorimetric studies on thermal behaviors of myofibrillar proteins.
2. Gelling Properties of Actomyosin from Pre- and Post-Spawning Hake (Merluccius hubbsi)
3. Fish Muscle as Food
4. Seasonal variations in gonadosomatic index, liver-somatic index and myosin/actin ratio in actomyosin of mature hake (Merluccius hubbsi)
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