The Hydrogen Ion Titration Curves of Native, Heat‐Coagulated and Frozen‐Stored Myofibrils of Cod and Beef
- 1 November 1964
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 29 (6) , 717-722
- https://doi.org/10.1111/j.1365-2621.1964.tb00437.x
Abstract
No abstract availableThis publication has 10 references indexed in Scilit:
- The Interpretation Of Hydrogen Ion Titration Curves Of ProteinsPublished by Elsevier ,1963
- Changes in amount of myosin extractable from cod flesh during storage at −14°Journal of the Science of Food and Agriculture, 1962
- Some Properties of the Fibrillar Proteins of Normal and Watery Pork MuscleJournal of Food Science, 1962
- Fish Proteins with Special Reference to FreezingPublished by Elsevier ,1961
- Studies on the proteins of fish skeletal muscle. 6. Amino-acid composition of cod fibrillar proteinsBiochemical Journal, 1959
- Muscle Contraction and Fibrous Muscle ProteinsAdvances in Protein Chemistry, 1952
- The effect of heat-denaturation on the base-binding capacity of beef-muscle press-juiceProceedings of the Royal Society of London. B. Biological Sciences, 1947
- A note on the temperature variation of the ionisation constants of weak electrolytesTransactions of the Faraday Society, 1940
- THE ACTIVITY COEFFICIENT OF HYDROCHLORIC ACID IN CONCENTRATED SOLUTIONS OF STRONG ELECTROLYTESJournal of the American Chemical Society, 1926
- THE ACTIVITY COEFFICIENT OF SODIUM HYDROXIDE IN AQUEOUS SOLUTIONJournal of the American Chemical Society, 1925