Herring Surimi During Low Temperature Setting, Physicochemical and Textural Properties
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1995.tb04567.x/fullpdf
Reference33 articles.
1. Thermal Aggregation of Mixed Fish Myosins
2. Thermal Aggregation of Myosin Subfragments from Cod and Herring
3. Cross-Linking of Myosin Heavy Chains from Cod, Herring and Silver Hake During Thermal Setting
4. The dynamics of thermal denaturation of fish myosins
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