ShareBREAKDOWN OF CARP MYOSIN B IN A POTASSIUM CHLORIDE SOLUTION DURING FROZEN STORAGE.
[In Japanese. / En japonais.]
Author(s) : OKADA T.
Type of article: Article
Summary
EFFECT OF THE POTASSIUM CHLORIDE CONCENTRATION OF THE SOLUTION AND OF THE STORAGE TEMPERATURE, 268 OR 253 K (-5 OR -20 DEG C), ON THE THERMAL BREAKDOWN OF CARP MYOSIN. THIS PARAMETER IS EVALUATED BY MEASURING CALCIUM-ATPASE ACTIVITY. (Bibliogr. int. CDIUPA-CNRS, FR., 86-210-208126.
Details
- Original title: [In Japanese. / En japonais.]
- Record ID : 1987-0190
- Languages: Japanese
- Source: Nippon Suisan Gakkaishi - vol. 51 - n. 11
- Publication date: 1985
Links
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Indexing
- Themes: Fish and fish product
- Keywords: Carp; Protein; Fish; Denaturation; Freezing; Fresh water
-
AN EVALUATION OF EFFECTS OF INHIBITORS ON DENAT...
- Author(s) : OHTA F., OKAZAWA Y.
- Date : 1985
- Languages : English
- Source: Nippon Suisan Gakkaishi - vol. 51 - n. 12
View record
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EFFECT OF RELATIVE HUMIDITY AND STORAGE TEMPERA...
- Author(s) : MATSUDA Y.
- Date : 1983
- Languages : Japanese
- Source: Nippon Suisan Gakkaishi - vol. 49 - n. 4
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FREEZE DENATURATION OF FISH MUSCLE PROTEINS.
- Author(s) : TSUCHIYA T.
- Date : 1989
- Languages : Japanese
- Source: Trans. JAR - vol. 6 - n. 1
View record
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ON REACTION ORDER OF THE DENATURATION OF CARP M...
- Author(s) : OHTA F.
- Date : 1989
- Languages : Japanese
- Source: Refrigeration - vol. 64 - n. 745
View record
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EFFECT OF THE FREEZING TIME ON COLD-INDUCED DEN...
- Author(s) : ITO M. A., INOUE N., SHINANO H.
- Date : 1990
- Languages : Japanese
- Source: Nippon Suisan Gakkaishi - vol. 56 - n. 2
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