Changes in amount of myosin extractable from cod flesh during storage at −14°
- 1 November 1962
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 13 (11) , 607-617
- https://doi.org/10.1002/jsfa.2740131109
Abstract
No abstract availableKeywords
This publication has 11 references indexed in Scilit:
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- Fish Proteins with Special Reference to FreezingPublished by Elsevier ,1961
- Changes in the actin of cod flesh during storage at −14°Journal of the Science of Food and Agriculture, 1960
- Studies on the proteins of fish skeletal muscle. 7. Denaturation and aggregation of cod myosinBiochemical Journal, 1960
- Changes in the adenosinetriphophatase activity and sulphydryl groups of cod flesh during frozen storageJournal of the Science of Food and Agriculture, 1960
- The nature of the extra protein fraction from myofibrils of striated muscleBiochemical Journal, 1959
- Studies on the proteins of fish skeletal muscle. 6. Amino-acid composition of cod fibrillar proteinsBiochemical Journal, 1959
- Proteins in Fish Muscle. 12. Ultracentrifuge Studies on Post-rigor Extracts of Structural ProteinJournal of the Fisheries Research Board of Canada, 1959
- Studies on the proteins of fish skeletal muscle. 5. Molecular weight and shape of cod fibrillar proteinsBiochemical Journal, 1958
- Studies on the proteins of fish skeletal muscle. 3. Cod myosin and cod actinBiochemical Journal, 1954