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Changes in free amino acids and protein denaturation of fish muscle during frozen storage [Texto fotocopiado] / Shann-Tzong Jiang and Tung-Ching Lee

Main Author: Jiang, Shann-Tzong,, e outroCoauthor: Lee,, Tung-ChingLanguage: Inglês.Publication: [S.l.] : 1985, American Chemical SocietyDescription: 6 p. : il. ; 30 cmISBN: 60$.Dewey: 102 jProvenance note: IPIMARBibliography: Contém bibliografia.

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Item type	Current location	Call number	Status	Date due	Barcode
Monografias	Biblioteca de Algés	04358-S (Browse shelf)	Available

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Previous	04357 Lowestoft fish populations course	04357-S Effect of free amino acids on the denaturation of mackerel unyopibrillar proteins in vitro during frozen storage at 20ºC [Texto fotocopiado]	04358 Japanese fisheries : their development and present status	04358-S Changes in free amino acids and protein denaturation of fish muscle during frozen storage [Texto fotocopiado]	04359 Interesse das fibras sintéticas como material para manufactura de redes	04359-S Protein denaturation and changes in nucleotides of fish muscle during frozen storage [Texto fotocopiado]	04360 Caminhando para uma pesca melhor. A resposta serão as redes sintéticas?	Next

Separata de: Journal Agric. Food Chemistry, 33, p. 839-844

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Changes in free amino acids and protein denaturation of fish muscle during frozen storage [Texto fotocopiado] / Shann-Tzong Jiang and Tung-Ching Lee

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