Thermal Transitions of Actomyosin and Surimi Prepared from Atlantic Croaker as Studied by Differential Scanning Calorimetry
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1985.tb13266.x/fullpdf
Reference23 articles.
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3. A calorimetric study of the chymotrypsinogen family of proteins;Biltonen;Biochemistry,1971
4. The sulfhydryl content of rabbit and trout myosins in relation to protein stability;Buttkus;Can. J. Biochem.,1970
5. Burgarella , J.C. 1984 Changes in rheological properties of protein sols during mocessina M.S. thesis
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