Studies on Muscular Proteins of Fish-X
Author:
Publisher
Japanese Society of Fisheries Science
Subject
Aquatic Science
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. Enzymes from Aquatic Resources and Their Application in Food and Cosmetic Industry;Advances in Fisheries Biotechnology;2021
2. Myosin Denaturation Study for the Quality Evaluation of Fish Muscle-based Products;Food Science and Technology Research;2017
3. Suppression of thermal denaturation of myosin and salt-induced denaturation of actin by sodium citrate in carp (Cyprinus carpio);Food Chemistry;2010-10
4. Heated gel forming ability of walleye pollack frozen surimis of various grades, as measured by physical properties of heated gel and its dependence on protein concentration;NIPPON SUISAN GAKKAISHI;2009
5. Effect of Cryoprotectants on the Physico-chemical Characteristics of Chicken Breast Surimi Manufactured by pH Adjustment during Freezing Storage;Korean Journal for Food Science of Animal Resources;2007-09-30
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