Changes in the adenosinetriphophatase activity and sulphydryl groups of cod flesh during frozen storage
- 1 May 1960
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 11 (5) , 245-249
- https://doi.org/10.1002/jsfa.2740110503
Abstract
No abstract availableKeywords
This publication has 6 references indexed in Scilit:
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- CHEMICAL CHANGES IN FISH ACTOMYOSIN DURING FREEZING AND STORAGEJournal of Food Science, 1956
- DENATURATION OF PROTEINS OF EGG WHITE AND OF FISH AND ITS RELATION TO THE LIBERATION OF SULFHYDRYL GROUPS ON FROZEN STORAGEJournal of Food Science, 1955
- [94] Myosin adenosinetriphosphatasePublished by Elsevier ,1955
- Der einfluß des Gefrierens und der Gefrierlagerung auf die Apyraseaktivität der Fisch- und RindermuskulaturZeitschrift für Lebensmittel-Untersuchung und Forschung, 1954
- Proteins in Fish Muscle. IV. Denaturation by SaltJournal of the Fisheries Research Board of Canada, 1952