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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BREAKDOWN OF CARP MYOSIN B IN A POTASSIUM CHLOR...
- Author(s) : OKADA T.
- Date : 1985
- Languages : Japanese
- Source: Nippon Suisan Gakkaishi - vol. 51 - n. 11
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AN EVALUATION OF EFFECTS OF INHIBITORS ON DENAT...
- Author(s) : OHTA F., OKAZAWA Y.
- Date : 1985
- Languages : English
- Source: Nippon Suisan Gakkaishi - vol. 51 - n. 12
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Rigor-mortis progress of carp acclimated to dif...
- Author(s) : ABE H., OKUMA E.
- Date : 1991
- Languages : English
- Source: Nippon Suisan Gakkaishi - vol. 57 - n. 11
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EFFECT OF RELATIVE HUMIDITY AND STORAGE TEMPERA...
- Author(s) : MATSUDA Y.
- Date : 1983
- Languages : Japanese
- Source: Nippon Suisan Gakkaishi - vol. 49 - n. 4
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COLD SHOCK REACTIONS IN ICED TROPICAL FISH.
- Author(s) : CURRAN C. A.
- Date : 1986
- Languages : English
- Source: J. Food Technol. - vol. 21 - n. 3
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