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Changes of proteins during superchilled storage of Atlantic salmon muscle (Salmo salar)
Changes in protein stability in relation to ice crystals development in salmon fillets during superchilled storage were studied. Due to the significant differences in ice crystal sizes observed in our previous studies, the protein solubility was analysed separately, at the surfaces and centres of th...
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| Udgivet i: | J Food Sci Technol |
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| Main Authors: | , |
| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
Springer India
2015
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| Fag: | |
| Online adgang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4711415/ https://ncbi.nlm.nih.gov/pubmed/26787963 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-015-1979-9 |
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