Share

BREAKDOWN 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

Links


See other articles in this issue (1)
See the source

Indexing