ON THE NATURE OF ALTERED PROTEIN IN COD MUSCLE STORED AT ?29�C AFTER AGING IN ICE
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1970.tb12138.x/fullpdf
Reference9 articles.
1. Reaction of Free Fatty Acids with Protein in Cod Muscle Frozen and Stored at −29 C after Aging in Ice
2. Studies on the proteins of fish skeletal muscle. 5. Molecular weight and shape of cod fibrillar proteins
3. Examination of the protein extractability method for determining cold-storage protein denaturation in cod
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2. Ultrastructural changes during frozen storage of cod (Gadus morhua L.);International Journal of Food Science & Technology;2007-06-28
3. GEL-FORMING ABILITY OF COMMON CARP FISH (CYPRINUS CARPIO) MEAT: EFFECT OF FREEZING AND FROZEN STORAGE;Journal of Food Biochemistry;2006-06
4. Ultrastructural Changes and Structure and Mobility of Myowater in Frozen-Stored Hake (Merluccius merluccius L.) Muscle: Relationship with Functionality and Texture;Journal of Agricultural and Food Chemistry;2005-03-04
5. Effect of Adenosine-Nucleotides and Their Derivatives on the Denaturation of Myofibrillar Proteins in vitro during Frozen Storage at ?20�C;Journal of Food Science;1987-01
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