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
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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
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FREEZING-THAWING AND STORAGE EFFECTS ON FISH MU...
- Author(s) : TALESARA C. L., KIRAN S.
- Date : 1984
- Languages : English
- Source: Indian J. exp. Biol. - vol. 22 - n. 8
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ELECTRON MICROSCOPIC OBSERVATION AND BIOCHEMICA...
- Author(s) : OKADA T., INOUE N., AKIBA M.
- Date : 1986
- Languages : English
- Source: Nippon Suisan Gakkaishi - vol. 52 - n. 2
View record
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FREEZING POINTS OF BLOOD SERUM AND MUSCLE JUICE...
- Author(s) : TSUMATANI K., OHTA F.
- Date : 1987
- Languages : English
- Source: Nippon Suisan Gakkaishi - vol. 53 - n. 9
View record
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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