Effect of free amino acids on the denaturation of mackerel unyopibrillar proteins in vitro during frozen storage at 20ºC [Texto fotocopiado]
Shann-Tzong Jiang, Ching-Ju Tsao and Tung-Ching Lee
Inglês
[S.l.] : 1987, American Chemical Society
6 p. : il.; 30 cm
- Jiang,, Shann-Tzong
- Lee,, Tung-Ching
- Tsao,, Ching-Ju
60$
Separata de: Journal Agric. Food Chemistry, 35, p. 28-33