Ultracentrifugal Analysis of Changes in the Composition of Myofibrillar Protein Extracts Obtained from Fresh and Frozen Cod Muscle
- 1 September 1966
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 31 (5) , 649-663
- https://doi.org/10.1111/j.1365-2621.1966.tb01920.x
Abstract
No abstract availableThis publication has 11 references indexed in Scilit:
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- Changes in the actin of cod flesh during storage at −14°Journal of the Science of Food and Agriculture, 1960
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- Fish ProteinsAdvances in Protein Chemistry, 1955