Denaturation of Cod Myosin during Freezing after Modification with Formaldehyde
- 30 June 1989
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 54 (4) , 814-818
- https://doi.org/10.1111/j.1365-2621.1989.tb07889.x
Abstract
No abstract availableThis publication has 4 references indexed in Scilit:
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- Chemical and Physical Changes in Red Hake Fillets During Frozen StorageJournal of Food Science, 1986
- [38] The rapid determination of amino groups with TNBSPublished by Elsevier ,1972
- [94] Myosin adenosinetriphosphatasePublished by Elsevier ,1955