Effect of fat content on protein fractions and textural properties of minced cod flesh in the course of frozen storage
- 30 September 1984
- journal article
- Published by Elsevier in International Journal of Refrigeration
- Vol. 7 (5) , 291-298
- https://doi.org/10.1016/0140-7007(84)90118-x
Abstract
No abstract availableKeywords
This publication has 2 references indexed in Scilit:
- TEXTURAL DETERIORATION OF RED HAKE AND HADDOCK MUSCLE IN FROZEN STORAGE AS RELATED TO CHEMICAL PARAMETERS AND CHANGES IN THE MYOFIBRILLAR PROTEINSJournal of Food Science, 1979
- Protein Denaturation in Stored Frozen Alaska Pollack Muscle-INIPPON SUISAN GAKKAISHI, 1971