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Effect of in situ formaldehyde production on solubility and cross-linking of proteins of minced red hake muscle during frozen storage [Texto policopiado] / Yaw J. Owusu-Ansah, Herbert O. Hultin

Main Author: Owusu-Ansah, Jaw J.,, e outroCoauthor: Hultin,, Herbert O.Language: Inglês.Publication: Westport, CT : 1987, Food and Nutrition PressDescription: 21 p. : il. ; 21 cmISBN: Esc. 300$.Provenance note: IPIMARBibliography: Contém bibliografia.

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Previous	04545-72-R A selected bibliography on rainbow trout, Salmo gairdneri Richardson, with particular reference to studies with aquatic toxicants	04545-S Temperature acclimation of atlantic cod [Gadus morhua] and its influence on freezing point and biochemical damage of postmortem muscre during storage at 0º and -3ºC [Texto fotocopiado]	04546 Proceedings	04546-S Effect of in situ formaldehyde production on solubility and cross-linking of proteins of minced red hake muscle during frozen storage [Texto policopiado]	04547 The utilization of krill	04547-S Cathepsin D and its effects on myofibrillar proteins [Texto fotocopiado] : a review	04548-S Seasonal changes of the lipids of the mollusc Chlamys tehuelcha [Texto fotocopiado]	Next

Sep. de Journ. food biochemistry, 11, p. 17-39

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Effect of in situ formaldehyde production on solubility and cross-linking of proteins of minced red hake muscle during frozen storage [Texto policopiado] / Yaw J. Owusu-Ansah, Herbert O. Hultin

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