Freezing of Bound Water and Protein Aggregation in Frozen Cod Muscle stored near its Melting Point-Reference-Cited by-同舟云学术

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

Published:1966-08 Issue:5052 Volume:211 Page:981-982
ISSN:0028-0836
Container-title:Nature
language:en
Short-container-title:Nature

Author:

LOVE R. M.

Publisher

Springer Science and Business Media LLC

Subject

Multidisciplinary

Link

http://www.nature.com/articles/211981b0.pdf

Reference10 articles.

1. Love, R. M., and Elerian, M. K., J. Sci. Food Agric., 15, 805 (1964).

2. Scarlatti, E., Rev. Gen. Froid, 55, 863 (1964).

3. Merritt, J. H., Meeting of Commission 8, Inst. int. Froid, Sweden, September 13–20, 1965.

4. Love, R. M., and Mackay, E. M., J. Sci. Food Agric., 13, 200 (1962).

5. Love, R. M., in Cryobiology, edit. by Meryman, H. T. (Academic Press, New York, 1966).

Cited by 11 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. The effect of low temperature freezing on quality changes in cold stored cod;International Journal of Food Science & Technology;2007-06-28

2. Reactions in food systems: negative temperature coefficients and other abnormal temperature effects;International Journal of Food Science & Technology;2007-06-28

3. The effect of phosphate solutions on the denaturation of frozen cod muscle;International Journal of Food Science & Technology;2007-06-28

4. Structural Changes in Natural Actomyosin and Surimi from Ling Cod (Ophiodon elongatus) during Frozen Storage in the Absence or Presence of Cryoprotectants;Journal of Agricultural and Food Chemistry;2001-09-14

5. The effect of storage on ice and various freezing treatments on enzyme leakage in muscle tissue of rainbow trout (Oncorhynchus mykiss);Zeitschrift f�r Lebensmittel-Untersuchung und -Forschung;1993-07

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