Protein denaturation in frozen fish. XIII. A modified cell fragility method insensitive to the pH of the fish-Reference-Cited by-同舟云学术

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Protein denaturation in frozen fish. XIII. A modified cell fragility method insensitive to the pH of the fish

Published:1972-10 Issue:10 Volume:23 Page:1239-1251
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Love R. M.,Muslemuddin M.

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Reference34 articles.

1. Protein denaturation in frozen fish. V.—Development of the cell fragility method for measuring cold-storage changes in the muscle

2. Protein denaturation in frozen fish. VI.—Cold-storage studies on cod using the cell fragility method

3. ; ; J. Fd Technol. 1972, in the press.

4. Water Content of Cod (Gadus callarias L.) Muscle

Cited by 9 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. Measuring changes that occur during frozen storage of fish: a review;International Journal of Food Science & Technology;2007-06-28

2. Improvement of the Torry-Brown homogenizer for the Cell Fragility method;International Journal of Food Science & Technology;2007-06-28

3. References;Food Texture and Viscosity;2002

4. Physio-Chemical Problems Associated with Fish Freezing;Food Freezing;1991

5. References;Food Texture and Viscosity;1982

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