ShareEffect of storage temperature on the freeze denaturation of fish myosin B.
Author(s) : INOUE N., TAKATORI K., MOTOSHIGE T., SHINANO H.
Type of article: Article
Summary
Effect of storage temperature (-4 to -20 deg C) and storage time (0 to 60 hours) on calcium-ATPase activities and the constants of inactivation kinetics of B myosin of 6 fish species.
Details
- Original title: Effect of storage temperature on the freeze denaturation of fish myosin B.
- Record ID : 1994-1030
- Languages: English
- Source: Nippon Suisan Gakkaishi - vol. 58 - n. 12
- Publication date: 1992
Links
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Indexing
- Themes: Fish and fish product
- Keywords: Time-temperature tolerance; Fish; Myosin; Freezing
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- Date : 1992
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- Author(s) : OLLEY J., LISAC H.
- Date : 1985/05
- Languages : English
- Source: Infofish mark. Dig. - n. 3
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- Author(s) : TUE CHRISTENSEN A., JESSEN B.
- Date : 1984
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- Source: In: Therm. Process. Qual. Foods, Elsevier - 721-725; 2 fig.; 2 tabl.; 4 ref.
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Effect of time and temperature on multiplicatio...
- Author(s) : COOK D. W.
- Date : 1994/09
- Languages : English
- Source: Appl. environ. Microbiol. - vol. 60 - n. 9
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