Seasonal variation in the viscosity of the extracts of muscle proteins of hake (Merluccius hubbsi) stored on ice
- 1 March 1982
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 33 (3) , 303-305
- https://doi.org/10.1002/jsfa.2740330318
Abstract
No abstract availableThis publication has 5 references indexed in Scilit:
- Storage life of chilled Patagonian hake (Merluccius hubbsi)International Journal of Food Science & Technology, 1980
- Effect of storing hake (Merluccius merluccius hubbsi) on ice on the viscosity of the extract of soluble muscle proteinJournal of the Science of Food and Agriculture, 1979
- The post‐mortem ph of cod and haddock muscle and its seasonal variationJournal of the Science of Food and Agriculture, 1979
- Seasonal variations in the chemical composition of Cornish mackerel, Scomber scombrus (L), with detailed reference to the lipidsInternational Journal of Food Science & Technology, 1972
- Studies on protein denaturation in frozen fish. I.—Biological factors influencing the amounts of soluble and insoluble protein present in the muscle of the north sea codJournal of the Science of Food and Agriculture, 1958