Comparative Studies on Biochemical Properties of Myosins from Frozen Muscle of Marine Fishes
Author:
Publisher
Japanese Society of Fisheries Science
Subject
Aquatic Science
Cited by 7 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. Myosin Denaturation Study for the Quality Evaluation of Fish Muscle-based Products;Food Science and Technology Research;2017
2. Frozen Surimi and Surimi-based Products;Seafood Processing;2013-11-30
3. Species-specific thermal denaturation pattern of fish myosin when heated as myofibrils as studied by myosin subfragment-1 and rod denaturation rates;Fisheries Science;2005-04
4. Species-specific structural stability of fish myosin;Fisheries science;2002
5. THE STRUCTURE AND PROPERTIES OF MYOFIBRILLAR PROTEINS IN BEEF, POULTRY, AND FISH;Journal of Muscle Foods;1990-10
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