Effect of free amino acids on the denaturation of mackerel myofibrillar proteins in vitro during frozen storage at -20.degree.C
- 1 January 1987
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 35 (1) , 28-33
- https://doi.org/10.1021/jf00073a007
Abstract
No abstract availableThis publication has 3 references indexed in Scilit:
- Making Qualitative Research VisibleQualitative Health Research, 2000
- Protein changes in muscle foods due to freezing and frozen storageInternational Journal of Refrigeration, 1978
- Ultracentrifugal Analysis of Changes in the Composition of Myofibrillar Protein Extracts Obtained from Fresh and Frozen Cod MuscleJournal of Food Science, 1966