Thermal Aggregation of Myosin Subfragments from Cod and Herring
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1993.tb06111.x/fullpdf
Reference25 articles.
1. J.K. Chan , 1993 . Thermal aggregation of fish myosin from cod, herring and silver hake . Ph.D. thesis , Technical Univ. of Nova Scotia, Halifax.
2. Cross-Linking of Myosin Heavy Chains from Cod, Herring and Silver Hake During Thermal Setting
3. The dynamics of thermal denaturation of fish myosins
4. Thermal aggregation of cod (Gadus morhua) muscle proteins using 1-ethyl-3-(3-dimethylaminopropyl) carbodiimide as a zero length cross-linker.
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