ShareFish myosin aggregation as affected by freezing and initial physical state.
Author(s) : RAMÍREZ J. A., MARTÍN-POLO M. O., BANDMAN E.
Type of article: Article
Details
- Original title: Fish myosin aggregation as affected by freezing and initial physical state.
- Record ID : 2001-2333
- Languages: English
- Source: Ital. J. Food Sci. - vol. 65 - n. 4
- Publication date: 2000/05
- Document available for consultation in the library of the IIR headquarters only.
Links
See the source
Indexing
- Themes: Fish and fish product
- Keywords: Muscle; Deterioration; Fish; Myosin; Freezing
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DIFFERENTIAL SCANNING CALORIMETRY (DSC) OF FROZ...
- Author(s) : HASTINGS R., RODGER G.
- Date : 1985
- Languages : English
- Source: Storage lives of chilled and frozen fish and fish products.
- Formats : PDF
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Different freeze denaturation of myosin and act...
- Author(s) : KONNO K., KONNO Y.
- Date : 2015
- Languages : Japanese
- Source: Transactions of the Japan Society of Refrigerating and Air Conditioning Engineers - vol. 32 - n. 1
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Methode zur Bestimmung des Gaping-Effekts in un...
- Author(s) : THIEMIG F., OELKER P.
- Date : 1998/03
- Languages : German
- Source: Fleischwirtschaft - vol. 78 - n. 3
View record
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STUDY OF HISTOLOGICAL CHANGES IN THE SKELETAL F...
- Author(s) : BELLO R.
- Date : 1980
- Languages : English
View record
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Muscle physiology and postmortem events.
- Author(s) : Ifremer, FIOM, MARTINEZ I.
- Date : 1997/11/12
- Languages : English
- Source: Proceedings of the Final Meeting of the Concerted Action "Evaluation of Fish Freshness" AIR3CT94 2283: Methods to Determine the Freshness of Fish in Research and Industry.
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