ON THE NATURE OF THE ASSOCIATION OF PROTEIN IN FROZEN-STORED COD MUSCLE
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1970.tb04807.x/fullpdf
Reference30 articles.
1. Relation between Protein Extractability and Free Fatty Acid Production in Cod Muscle Aged in Ice
2. Reaction of Free Fatty Acids with Protein in Cod Muscle Frozen and Stored at −29 C after Aging in Ice
3. ON THE NATURE OF ALTERED PROTEIN IN COD MUSCLE STORED AT ?29�C AFTER AGING IN ICE
4. Changes in amount of myosin extractable from cod flesh during storage at −14°
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