ShareTRIMETHYLAMINE N-OXIDE DEMETHYLASE: ITS OCCURRENCE, PROPERTIES, AND ROLE IN TECHNOLOGICAL CHANGES IN FROZEN FISH.
Author(s) : SIKORSKI Z., KOSTUCH S.
Type of article: Article
Summary
IDENTIFICATION OF THIS ENZYME IN FISH TISSUES, SKIN AND GUTS. EVALUATION OF THE EFFECTS OF DEEP-FREEZING AND FROZEN STORAGE ON DEMETHYLASE ACTIVITY. THE BREAKDOWN OF TRIMETHYLAMINE N-OXIDE ALTERS THE EXTRACTIBILITY OF PROTEINS AND THE TEXTURE PROPERTIES OF FROZEN FISH DURING STORAGE. (Bull. bibliogr. CDIUPA, FR., 16, N.10, 1982/10, 39, 171833.
Details
- Original title: TRIMETHYLAMINE N-OXIDE DEMETHYLASE: ITS OCCURRENCE, PROPERTIES, AND ROLE IN TECHNOLOGICAL CHANGES IN FROZEN FISH.
- Record ID : 1983-2237
- Languages: English
- Source: J. agric. Food Chem. - vol. 9 - n. 3
- Publication date: 1982
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Indexing
- Themes: Fish and fish product
- Keywords: Texture; Fish; Enzyme; Freezing
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