The expressible fluid of fish fillets. VII.—freezing damage and protein denaturation under pressure
Author:
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Reference8 articles.
1. The expressible fluid of fish fillets. I. —Nucleic acid as an index of cell damage in fillets frozen from both sides
2. The expressible fluid of fish fillets. V.—Cell damage in fillets frozen from one side: The general picture
3. The expressible fluid of fish fillets. III. —Nucleic acid from unfrozen cod under various conditions
4. Measurement of Denaturation of Fish Protein
5. Influence of Freezing-rate on the Denaturation of Cold-stored Fish
Cited by 7 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. EFFECTS OF PRESSURE PROCESSING ON FROZEN STORED MUSCLE PROTEINS OF ATLANTIC COD (Gadus morhua) FILLETS;Journal of Food Processing and Preservation;1987-09
2. Protein denaturation in frozen fish. XI.—The proportion of tissue water converted to ice;Journal of the Science of Food and Agriculture;1966-10
3. Fish and Shellfish Freezing;Fish As Food;1965
4. The expressible fluid of fish fillets. XI.—ice crystal formation and cell damage in cod muscle frozen before rigor mortis;Journal of the Science of Food and Agriculture;1961-06
5. Studies on protein denaturation in frozen fish. II.—Preliminary freezing experiments;Journal of the Science of Food and Agriculture;1958-09
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