ShareSummary
STUDY, DURING STORAGE AT 268 AND 253 K (-5 AND -20 DEG C) IN A POTASSIUM CHLORIDE SOLUTION, OF CHANGES IN THE STRUCTURE, VISCOSITY, ATPASE ACTIVITY AND SULFHYDRYL GROUP CONTENTS OF CARP MYOSIN. THESE CHANGES ARE LINKED TO TEMPERATURE AND TO THE POTASSIUM CHLORIDE CONCENTRATION OF THE SOLUTION. (Bibliogr. int. CDIUPA-CNRS, FR., 86-210-211380.
Details
- Original title: ELECTRON MICROSCOPIC OBSERVATION AND BIOCHEMICAL PROPERTIES OF CARP MYOSIN B DURING FROZEN STORAGE.
- Record ID : 1987-0192
- Languages: English
- Source: Nippon Suisan Gakkaishi - vol. 52 - n. 2
- Publication date: 1986
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Indexing
- Themes: Fish and fish product
- Keywords: Electron microscopy; Carp; Biochemical property; Protein; Fish; Freezing; Fresh water
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- Date : 1991
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- Source: Nippon Suisan Gakkaishi - vol. 57 - n. 11
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- Author(s) : OKADA T.
- Date : 1985
- Languages : Japanese
- Source: Nippon Suisan Gakkaishi - vol. 51 - n. 11
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- Author(s) : OHTA F., OKAZAWA Y.
- Date : 1985
- Languages : English
- Source: Nippon Suisan Gakkaishi - vol. 51 - n. 12
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- Author(s) : NAM BUDIRI D. D., GOPAKUMAR K.
- Date : 1988
- Languages : English
- Source: Int. J. Food Sci. Technol. - vol. 25 - n. 2
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FREEZING POINTS OF BLOOD SERUM AND MUSCLE JUICE...
- Author(s) : TSUMATANI K., OHTA F.
- Date : 1987
- Languages : English
- Source: Nippon Suisan Gakkaishi - vol. 53 - n. 9
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