Structural Changes in Natural Actomyosin and Surimi from Ling Cod (Ophiodon elongatus) during Frozen Storage in the Absence or Presence of Cryoprotectants-Reference-Cited by-同舟云学术

Structural Changes in Natural Actomyosin and Surimi from Ling Cod (Ophiodon elongatus) during Frozen Storage in the Absence or Presence of Cryoprotectants

Published:2001-09-14 Issue:10 Volume:49 Page:4716-4725
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Sultanbawa Yasmina¹,Li-Chan Eunice C. Y.¹

Affiliation:

1. Faculty of Agricultural Sciences, Food, Nutrition and Health Program, The University of British Columbia, Food Science Building, 6650 Northwest Marine Drive, Vancouver, British Columbia, Canada V6T 1Z4

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf001281x

Reference49 articles.

1. Freezing of Bound Water and Protein Aggregation in Frozen Cod Muscle stored near its Melting Point

2. The effects of freezing on flesh proteins

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