Differential Scanning Calorimetry of Fish Muscle: The Effect of Processing and Species Variation
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1985.tb13437.x/fullpdf
Reference12 articles.
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2. Thermal transitions of myosin and its helical fragments. 1. Shifts in proton equilibria accompanying unfolding;Goodno;Biochemistry,1975
3. The influence of water content on the stability of myoglobin to heat treatment;Hagerdal;J. Food Sci.,1976
4. The effects of environmental temperature on the properties of adenosinic tri-phosphatase from various species of fish;Johnston;Biochem. J.,1973
5. Mertens , H. Vold , E. 1976 DSC studies of muscle tissue protein denaturation
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