Biochemical and Physicochemical Properties of Actomyosin from Frozen Pre- and Post-spawned Hake
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1997.tb04413.x/fullpdf
Reference37 articles.
1. Gelling Properties of Actomyosin from Pre- and Post-Spawning Hake (Merluccius hubbsi)
2. Fish Muscle as Food
3. The Sulfhydryl Content of Rabbit and Trout Myosins in Relation to Protein Stability
4. Effect of Season on Salt-Extractable Protein in Muscle from Trawler-Caught Cod and on its Stability During Frozen Storage
Cited by 24 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. The Comparison of Quality Characteristics of Refrigerated Carangoides coeruleopinnatus Fillets with Chitosan and Nanochitosan Coating;Turkish Journal of Fisheries and Aquatic Sciences;2019
2. The effect of frozen storage on chemical and sensory quality of horse mackerel (Trachurus trachurus) coated whey protein isolate enriched with thyme essential oil;Ege Journal of Fisheries and Aquatic Sciences;2018-09-15
3. Combination Effect of Phosphate and Vacuum Packaging on Quality Parameters of Refrigerated Aurigequula fasciata Fillets;Journal of Packaging Technology and Research;2017-07
4. The influence of superchilling and cryoprotectants on protein oxidation and structural changes in the myofibrillar proteins of common carp (Cyprinus carpio) surimi;LWT - Food Science and Technology;2014-07
5. Peptide mapping of polymorphic myosin heavy chain isoforms in different muscle types of some freshwater teleosts;Fish Physiology and Biochemistry;2012-10-20
1.学者识别学者识别
2.学术分析学术分析
3.人才评估人才评估
"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370
www.globalauthorid.com
TOP
Copyright © 2019-2024 北京同舟云网络信息技术有限公司 京公网安备11010802033243号 京ICP备18003416号-3