Extractability of muscle protein as criterion for Technological evaluation of sea fish Part 1. Changes of protein fraction of Baltic herring and Baltic cod during storage in ice-Reference-Cited by-同舟云学术

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Extractability of muscle protein as criterion for Technological evaluation of sea fish Part 1. Changes of protein fraction of Baltic herring and Baltic cod during storage in ice

Published:1977 Issue:6 Volume:21 Page:485-490
ISSN:0027-769X
Container-title:Food / Nahrung
language:de
Short-container-title:Nahrung

Author:

Kołakowski E.,Szybowicz Z.,Raczek K.

Publisher

Wiley

Subject

Food Science

Reference12 articles.

1. Micro-diffusion analysis and volumetric error, Academic Press, New York 1947.

2. Proteins in Fish Muscle.: I. Extraction of Protein Fractions in Fresh Fish

3. Storage of Frozen Rosefish Fillets

4. Determination of Peptides in Fish and Fish Products. Part 1. Application of Amido Black 10B for determination of peptides in trichloroacetic acid extracts of fish meat

Cited by 3 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 quality of handling and extended the shelf life and preservation of lagoon mullets fish (Mugil cephalus);Food Science and Technology;2022

2. Effect of post-rigor fish storage on ice on physicochemical properties of actomyosin;Journal of the Science of Food and Agriculture;1982-11

3. Studies on Fish sausage Technology. Part I. Optimal conditions for comminuting process;Food / Nahrung;1977

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