ShareDETERIORATION OF ANTARCTIC KRILL MUSCLE DURING FREEZE STORAGE.
Author(s) : NISHIMURA K.
Type of article: Article
Summary
STUDY, DURING STORAGE AT 253 K (-20 DEG C), OF THE EFFECT OF ADDING GLYCEROL, MONOSODIUM GLUTAMATE AND CALCIUM IONS ON THE PROTEOLYSIS, THE STRUCTURE OF MYOFIBRILS AND THE GELLING SUITABILITY OF KRILL MEAT. (Bibliogr. int. CDIUPA-CNRS, FR., 84-210-186473.
Details
- Original title: DETERIORATION OF ANTARCTIC KRILL MUSCLE DURING FREEZE STORAGE.
- Record ID : 1985-0204
- Languages: English
- Source: Agric. biol. Chem. - vol. 47 - n. 12
- Publication date: 1983
Links
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Indexing
- Themes: Fish and fish product
- Keywords: Proteolysis; Krill; Freezing
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APPLICATION OF PARTIAL AUTOPROTEOLYSIS TO EXTRA...
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- Date : 1982
- Languages : English
- Source: Nahrung - vol. 26 - n. 10
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TENTATIVE DETERMINATION OF THE REASONS FOR THE ...
- Author(s) : SYNOWIECKI J., SIKORSKI Z. E.
- Date : 1983/03
- Languages : Polish
- Source: Przemysl Spozywczy - vol. 37 - n. 3
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Stabilization of lipids in minced fish by freez...
- Author(s) : KOLAKOWSKA A., SZCZYGIELSKI M.
- Date : 1994/01
- Languages : English
- Source: Ital. J. Food Sci. - vol. 59 - n. 1
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DENATURATION OF SARCOPLASMIC PROTEINS DURING FR...
- Author(s) : BORRESEN T., KNUDSEN L. B., NIELSEN J.
- Date : 1985
- Languages : English
- Source: Storage lives of chilled and frozen fish and fish products.
- Formats : PDF
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VARIATIONS IN THE QUALITY OF FROZEN KRILL DURIN...
- Author(s) : MROCKOV K. A., SEPELEVA G. S.
- Date : 1986
- Languages : Russian
- Source: Rybn. Hoz. - n. 4
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