Application of competitive indirect enzyme‐linked immunosorbent assay (Ci‐ELISA) for monitoring the degree of frozen denaturation of bovine myosin-Reference-Cited by-同舟云学术

Application of competitive indirect enzyme‐linked immunosorbent assay (Ci‐ELISA) for monitoring the degree of frozen denaturation of bovine myosin

Published:1998-08 Issue:4 Volume:33 Page:401-410
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:International Journal of Food Science & Technology

Author:

Lee Ju‐Woon¹,Park Jong‐Heum¹,Kim Seong‐Bae¹,Kim Cheon‐Jei¹,Hyun Chang‐Kee²,Shin Heuyn‐Kil²

Affiliation:

1. Department of Animal Product Processing, College of Animal Husbandry, Konkuk University, Gwangjin Ku, Seoul, PO Box 143–701, Republic of Korea

2. School of Bioscience and Food Technology, Handong University, Pohang, Kyungbuk, PO Box 791–940, Republic of Korea

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1046/j.1365-2621.1998.00220.x

Reference22 articles.

1. Ice morphology in frozen beef

2. Histological measurements of ice in frozen beef

3. Choi, S. (1991). A surimi-like material made from beef and pork and a novel protease in bovine and porcine skeletal muscles. PhD thesis. University of Illinois, USA.

4. Quantification of beef myofibrillar proteins by SDS-PAGE

5. Species dependence of fish myosin stability to heat and frozen storage

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