Thermal behavior of actomyosin subunits during setting of salted fish fresh sol.

• 1 January 1989
• journal article
• Published by Japanese Society of Fisheries Science in NIPPON SUISAN GAKKAISHI
• Vol. 55  (11) , 1997-2000
• https://doi.org/10.2331/suisan.55.1997

Abstract

Keywords

• THERMAL BEHAVIOR
• SALTED FISH
• FRESH SOL
• ACTOMYOSIN SUBUNITS
• FISH FRESH