ShareINFLUENCE OF INORGANIC SALTS ON PROTEINS OF FROZEN FISH.
[In Polish. / En polonais.]
Author(s) : KOLODZIEJSKA I., SIKORSKI Z. E.
Type of article: Article
Summary
INFLUENCE OF INORGANIC SALTS AT FREEZING TEMPERATURES ON MYOFIBRILLAR PROTEINS OF FISH MEAT AND MODEL SYSTEMS. HYPOTHESES ON THE INFLUENCE OF INORGANIC SALTS ON CHANGES IN FISH PROTEINS WHEN FREEZING. SUBSTANTIATING THE HYPOTHESES.
Details
- Original title: [In Polish. / En polonais.]
- Record ID : 1984-2358
- Languages: Polish
- Source: Chlodnictwo - vol. 19 - n. 1
- Publication date: 1984
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
- Themes: Fish and fish product
- Keywords: Protein; Fish; Freezing; Inorganic compound
-
Effect of freeze concentration of various salt ...
- Author(s) : TAKAHASHI K., INOUE N., SHINANO H.
- Date : 1993
- Languages : Japanese
- Source: Trans. JAR - vol. 10 - n. 3
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LA VALEUR NUTRITIONNELLE DES PRODUITS DE LA PECHE.
- Author(s) : LAGOIN
- Date : 1981/11
- Languages : French
- Source: Surgélation - n. 197
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POSSIBLE EFFECT OF LIPID OXIDATION INDUCED BY I...
- Author(s) : KOLODZIEJSKA I., SIKORSKI Z. E.
- Date : 1981
- Languages : English
- Source: Advances in the refrigerated treatment of fish.
- Formats : PDF
View record
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Gelifying ability of frozen surimi made from Pa...
- Author(s) : YAMAMOTO Y., NANBU S., ARAI K. I.
- Date : 1992
- Languages : Japanese
- Source: Nippon Suisan Gakkaishi - vol. 58 - n. 4
View record
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MINERAL AND PROTEIN EQUILIBRIA BETWEEN THE COLL...
- Author(s) : PIERRE A., BRULE G.
- Date : 1981
- Languages : English
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