Protoelytic Activity in North American Squid and Its Relation to Quality
- 1 July 1984
- journal article
- Published by Elsevier in Canadian Institute of Food Science and Technology Journal
- Vol. 17 (3) , 163-167
- https://doi.org/10.1016/s0315-5463(84)72507-7
Abstract
No abstract availableThis publication has 4 references indexed in Scilit:
- Quality Factors in Cooked North Atlantic SquidCanadian Institute of Food Science and Technology Journal, 1982
- Differential scanning calorimetric studies of muscle and its constituent proteinsJournal of the Science of Food and Agriculture, 1977
- Improved resolution of myofibrillar proteins with sodium dodecyl sulfate-polyacrylamide gel electrophoresisBiochimica et Biophysica Acta (BBA) - Protein Structure, 1977
- On a Specific Behavior of “Myosins” of Squid Muscle-INIPPON SUISAN GAKKAISHI, 1958