Freezing of Bound Water and Protein Aggregation in Frozen Cod Muscle stored near its Melting Point
- 1 August 1966
- journal article
- Published by Springer Nature in Nature
- Vol. 211 (5052), 981-982
- https://doi.org/10.1038/211981b0
Abstract
No abstract availableThis publication has 3 references indexed in Scilit:
- Protein denaturation in frozen fish. VIII.—The temperature of maximum denaturation in codJournal of the Science of Food and Agriculture, 1964
- Protein denaturation in frozen fish. V.—Development of the cell fragility method for measuring cold-storage changes in the muscleJournal of the Science of Food and Agriculture, 1962
- Tissue Freezing and Local Cold InjuryPhysiological Reviews, 1957