ShareEffects of potassium chloride concentrations and storage temperature on the denaturation of myosine B stored under different freezing conditions at low temperatures.
[In Japanese. / En japonais.]
Author(s) : TAKATORI K., INOUE N., SHINANO H.
Type of article: Article
Summary
Effect of potassium chloride (0 to 2.27 M) and temperature (0 to -8 deg C) on the denaturation of myosine B prepared from 7 fish species.
Details
- Original title: [In Japanese. / En japonais.]
- Record ID : 1993-3399
- Languages: Japanese
- Source: Nippon Suisan Gakkaishi - vol. 58 - n. 4
- Publication date: 1992
Links
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Indexing
- Themes: Fish and fish product
- Keywords: Temperature; Fish; Myosin; Potassium; Freezing; Chloride
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Effect of storage temperature on the freeze den...
- Author(s) : INOUE N., TAKATORI K., MOTOSHIGE T., SHINANO H.
- Date : 1992
- Languages : English
- Source: Nippon Suisan Gakkaishi - vol. 58 - n. 12
View record
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FREEZE DENATURATION OF CARP MYOSIN AND ITS PREV...
- Author(s) : AKAHANE T., TSUCHIYA T., MATSUMOTO J. J.
- Date : 1981/08
- Languages : English
- Source: Cryobiology - vol. 18 - n. 4
View record
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Fish myosin aggregation as affected by freezing...
- Author(s) : RAMÍREZ J. A., MARTÍN-POLO M. O., BANDMAN E.
- Date : 2000/05
- Languages : English
- Source: Ital. J. Food Sci. - vol. 65 - n. 4
View record
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PREPARATION OF MONOMERIC MYOSIN FROM ALASKA POL...
- Author(s) : KIMURA I.
- Date : 1982
- Languages : English
- Source: Bull. jap. Soc. sci. Fish. - vol. 48 - n. 2
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EFFECT OF THE FREEZING TIME ON COLD-INDUCED DEN...
- Author(s) : ITO M. A., INOUE N., SHINANO H.
- Date : 1990
- Languages : Japanese
- Source: Nippon Suisan Gakkaishi - vol. 56 - n. 2
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