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AN IMPROVED ELECTROPHORESIS SYSTEM WAS USED IN ORDER TO STUDY THE CHANGES IN THE MYOFIBRILLAR PROTEINS OF FISH MEAT STORED AT 258 K (-15 DEG C) (MEAT EXTRACTED BY WASHING OF SARCOPLASMIC PROTEINS FOR FILLETS AND FOR FRAME MINCE FROM A DEBONING MACHINE).
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Pages: 1981-4
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Details
- Original title: PROTEIN CHANGES DURING FROZEN STORAGE OF COD.
- Record ID : 1983-0597
- Languages: English
- Source: Advances in the refrigerated treatment of fish.
- Publication date: 1981
- Document available for consultation in the library of the IIR headquarters only.
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THE USE OF CYANOGEN BROMIDE TO STUDY PROTEIN CR...
- Author(s) : LAIRD W. M., MACKIE I. M.
- Date : 1985
- Languages : English
- Source: Storage lives of chilled and frozen fish and fish products.
- Formats : PDF
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EFFECT OF FAT CONTENT AND FREEZING RATE ON SOLU...
- Author(s) : STODOLNIK L., KNASIAK M.
- Date : 1981
- Languages : English
- Source: Advances in the refrigerated treatment of fish.
- Formats : PDF
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THE STORAGE LIVES OF VARIOUS FROZEN MINCES AND ...
- Author(s) : YOUNG K. W.
- Date : 1985
- Languages : English
- Source: Storage lives of chilled and frozen fish and fish products.
- Formats : PDF
View record
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EFFECT OF DIFFERENT HYDROCOLLOIDS ON THE STABIL...
- Author(s) : DA PONTE D. J. B., ROOZEN J. P., PILNIK W.
- Date : 1985
- Languages : English
- Source: Storage lives of chilled and frozen fish and fish products.
- Formats : PDF
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THE EFFECT OF LIPID OXIDATION AND HYDROLYSIS ON...
- Author(s) : KNUDSEN L., NIELSEN J., BORRESEN T.
- Date : 1990/09/18
- Languages : English
- Source: Chilling and Freezing of New Fish Products.
- Formats : PDF
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