ShareELECTRON-MICROSCOPIC STUDIES OF STRUCTURE FORMATION OF ISOLATED MYOFIBRILLAR PROTEINS DURING THE FREEZING-THAWING PROCESS.
Author(s) : ROGOZHIN S. V.
Type of article: Article
Summary
DISCUSSION OF THE CRYOSTRUCTURE OF MYOFIBRILLAR PROTEINS ISOLATED FROM ANTARCTIC KRILL. THE TECHNIQUES FOR THE PREPARATION OF SAMPLES ARE STUDIED. PROTEIN STRUCTURE IS ILLUSTRATED BY MICROGRAPHS. (Bibliogr. int. CDIUPA-CNRS, FR., 84-210-187746.
Details
- Original title: ELECTRON-MICROSCOPIC STUDIES OF STRUCTURE FORMATION OF ISOLATED MYOFIBRILLAR PROTEINS DURING THE FREEZING-THAWING PROCESS.
- Record ID : 1985-0203
- Languages: English
- Source: Nahrung - vol. 28 - n. 2
- Publication date: 1984
Links
See the source
Indexing
-
Themes:
Food engineering;
Fish and fish product - Keywords: Protein; Process; Krill; Freezing-thawing
-
Physicochemical changes in prawns (Machrobrachi...
- Author(s) : SRINIVASAN S., XIONG Y. L, BLANCHARD S. P., TIDWELL J. H.
- Date : 1997/01
- Languages : English
- Source: Ital. J. Food Sci. - vol. 62 - n. 1
View record
-
EFFECT ON FISH QUALITY OF THAWING PROCESSES AFT...
- Author(s) : MIZUEVA S. A., IVASOV V. I., TAMBOVCEV I. M.
- Date : 1983
- Languages : Russian
- Source: Rybn. Hoz. - n. 7
View record
-
CORRELATIONS BETWEEN ANTARCTIC KRILL FRESHNESS ...
- Author(s) : SHIBATA N.
- Date : 1983
- Languages : Japanese
- Source: Nippon Suisan Gakkaishi - vol. 49 - n. 7
View record
-
INFLUENCE OF THE FREEZING-THAWING PROCESS ON TH...
- Author(s) : CHANG C. M.
- Date : 1989
- Languages : Japanese
- Source: Nippon Suisan Gakkaishi - vol. 55 - n. 12
View record
-
Physical and biochemical methods for the differ...
- Author(s) : REHBEIN H.
- Date : 1992
- Languages : English
- Source: Ital. J. Food Sci. - vol. 4 - n. 2
View record