Thermal Denaturation and Aggregation Properties of Atlantic Salmon Myofibrils and Myosin from White and Red Muscles-Reference-Cited by-同舟云学术

Thermal Denaturation and Aggregation Properties of Atlantic Salmon Myofibrils and Myosin from White and Red Muscles

Published:2007-05-12 Issue:12 Volume:55 Page:4761-4770
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Lefevre Florence¹,Fauconneau Benoit¹,Thompson John W.¹,Gill Tom A.¹

Affiliation:

1. INRA SCRIBE, Group Growth and Quality, IFR 140, Campus de Beaulieu, 35000 Rennes, France, and Canadian Institute of Fisheries Technology, Dalhousie University, P.O. Box 1000, Halifax, NS B3J 2X4, Canada

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf063045d

Reference52 articles.

1. Mechanisms of fish muscle gelation

2. Thermal Aggregation and Dynamic Rheological Properties of Pacific Whiting and Cod Myosins as Affected by Heating Rate

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