ShareBREAKDOWN OF MYOFIBRILLAR PROTEINS DURING FISH FREEZING AND STORAGE AT SEA.
[In Japanese. / En japonais.]
Author(s) : FUKUDA Y., KAKEHATA K., ARAI K.
Type of article: Article
Summary
BREAKDOWN IS EXPRESSED IN TERMS OF PROTEIN SOLUBILITY AND ATPASIC ACTIVITY ON SAMPLES OF FISH MEAT FROZEN AT 253, 243 OR 233K (-20, -30 OR -40 DEGC) FOR 20 HRS AND STORED AT THESE TEMPERATURES. -(Bull. bibliogr. CDIUPA, FR., 15, N.8, 1981/08, 30, 158587.
Details
- Original title: [In Japanese. / En japonais.]
- Record ID : 1982-1625
- Languages: Japanese
- Source: Bull. jap. Soc. sci. Fish. - vol. 47 - n. 5
- Publication date: 1981
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Indexing
- Themes: Fish and fish product
- Keywords: Protein; Fish; Denaturation; Freezing; Adenosine triphosphate
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